The Olive and the Caper: Adventures in Greek Cooking
Fried Garlic Topping
Page 481
Cuisine: Greek | Course Type: Condiments
(2 reviews)
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Recipe Review
Peckish Sister from Central, FL
The caramelized crispy bits were easy to make, you just need to watch the carefully so they do not burn over the high heat. I sliced them, and if you make them even in size, that makes the cooking easier. My largest pieces were not crispy, and the smallest pieces were the darkest. Using peeled cloves made this very fast. I used 16 cloves. This was great on the single vegetable cabbage salad. I could see using this on a wide range of dishes.
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