Air-Fryer Crispy Garlic: Quick, Easy, And Delicious!

Roasted garlic is a great way to add flavour to a variety of dishes, from mashed potatoes to soups and salad dressings. Roasting garlic in an air fryer is a quick and easy way to achieve this, with most recipes taking under 30 minutes. The cloves become soft and buttery, and can be easily spread on bread or toast, or used as a base for garlic bread.

Choosing the right garlic

Hardneck vs Softneck Garlic

The first distinction to make when choosing garlic is between hardneck and softneck varieties. Hardneck garlic (Allium sativum ophioscorodon) tends to have more flavour and a stronger, more complex taste than soft-neck garlic. It is characterised by a hard, woody central stalk and typically has four to twelve cloves per bulb. Hardneck garlic is best suited for dishes where garlic is a prominent ingredient, such as vinaigrettes or garlic-infused oils.

On the other hand, softneck garlic (Allium sativum sativum) is the variety most commonly found in supermarkets. It has a milder, grassier taste and is more versatile, making it suitable for a wide range of dishes. Softneck garlic usually has smaller cloves that are harder to peel but are great for adding a subtle garlic flavour to your dishes.

Garlic Varieties

Within the hardneck and softneck categories, there are several strains of garlic, each with unique characteristics:

Hardneck Varieties

• Porcelain, Rocambole, and Purple Stripe: These varieties fall under the hardneck family and tend to have larger cloves with vivid purple stripes. They are known for their full-bodied flavour and are excellent choices for baking and roasting.
• Chesnok Red: This variety has a vibrant, rich, and well-rounded garlic flavour. It adds a nice kick to any dish without being overpowering.
• Georgian Crystal and Georgian Fire: These varieties produce high levels of allicin, a compound believed to boost the immune system. They have a surprisingly mellow, buttery flavour when roasted or baked.
• Spanish Roja: This variety is hot and fiery, with a deep, earthy flavour. It has a sweet and rich taste when cooked and is easy to peel.
• German Extra Hardy (German White): This garlic has a rich garlic flavour with lingering heat. Its large cloves make it easy to peel, perfect for recipes like pesto or baked dishes.
• Bogatyr (Marbled Purple Stripe): One of the spiciest garlic varieties, Bogatyr has a full-bodied, rich, and hot flavour. It provides an initial spicy kick when raw, but the taste doesn't linger.
• Metechi: This hardneck variety is known for its fiery heat when eaten raw. When sautéed, it delivers a robust garlic flavour with a sharp bite.
• Persian Star (Samarkand, Duganskij, or Duganski): This stunning variety has thick white bulb wrappers streaked with purple. It has a rich and mild spicy flavour, perfect for roasting, baking, or enjoying raw.

Softneck Varieties

• Artichoke: This softneck variety has a simple, savoury flavour. Its cloves overlap like the layers of an artichoke, and it typically yields 12 to 20 cloves per bulb.
• Silverskin: Silverskin garlic can be hot and aggressive or mild and vegetable-like in flavour. It is commonly found in supermarkets and is often braided.
• Inchelium Red, Lorz Italian, Sicilian, California Early, or Transylvanian: These strains are worth trying if you want to explore new softneck varieties. They offer a range of flavours, from savoury to mild and sweet.

Other Factors to Consider

When choosing garlic, it's important to consider the growing conditions, freshness, and intended use:

• Growing Conditions: Garlic grown in different regions can vary in flavour and size. For example, hardneck garlic tends to grow better in colder climates, while softneck garlic is more suited for warmer climates.
• Freshness: Look for firm, fresh bulbs without any dark spots, soft spots, or mould. Avoid bulbs with green shoots emerging from the top, as this indicates the cloves are starting to grow.
• Intended Use: Consider how you plan to use the garlic. For raw dishes like guacamole or salsa, choose a cultivar with a sweeter, less hot taste, such as Rocambole or Creole. For baking and roasting, varieties like Music or German Extra Hardy are excellent choices due to their larger cloves and well-rounded flavours.

Remember, the key to selecting the right garlic is understanding the unique characteristics of each variety and how they can enhance your dish. Don't be afraid to experiment with different types of garlic to find the perfect match for your air fryer crispy garlic!

Preparing the garlic

Firstly, you will need to peel and separate the garlic cloves. You can buy pre-peeled garlic, or you can peel it yourself. If you are peeling the garlic yourself, a handy trick is to place all the cloves (skin on) into a jar and shake vigorously to separate the peel from the garlic. You can then use your hands to remove any small pieces of peel that are left.

Next, place the peeled garlic cloves onto a square piece of foil. Drizzle olive oil over the garlic cloves—around 1 teaspoon per head of garlic should be enough. You can also add a pinch of salt and pepper, or other spices of your choice, such as thyme, rosemary, basil, paprika, cumin, or cayenne pepper. However, this is optional, and you can just season with salt and pepper to taste if you prefer.

Now, wrap the garlic in the foil. Make sure the foil is wrapped tightly enough that the garlic won't blow around in the air fryer, but don't crumple the foil closed; the garlic will roast more evenly if the cloves aren't all squished together.

Your garlic is now ready to be placed into the air fryer!

Note: If you are roasting a whole head of garlic, rather than individual cloves, you will need to cut off the top of the garlic bulb to expose the cloves. You can then place the garlic, cut-side down, onto the foil and proceed with the rest of the steps as above.

Air fryer temperature and timing

The temperature and timing for roasting garlic in an air fryer vary depending on the desired level of doneness and the size of the garlic cloves or head. However, a general guideline is to preheat the air fryer between 370 to 400 degrees Fahrenheit. For smaller, individual cloves, roasting times can range from 10 to 25 minutes. For a whole head of garlic, wrapped in foil, the roasting time is typically between 15 to 25 minutes.

When roasting garlic in an air fryer, it is important to expose the cloves by slicing off a portion of the garlic bulb or head. This allows the hot air to circulate directly around the cloves, ensuring even cooking and browning. The amount of exposure can vary, but it is generally recommended to have all cloves slightly exposed.

Additionally, the size of the garlic cloves or head can impact the roasting time. Smaller cloves may require less time, while larger cloves or a larger head of garlic may need additional roasting time. It is always a good idea to keep an eye on the garlic during the roasting process and adjust the timing as needed.

When roasting garlic in an air fryer, it is also crucial to consider the desired level of doneness. For a softer, more spreadable texture, a longer roasting time may be preferred. On the other hand, if you want the garlic to retain a slight bite or crunch, a shorter roasting time is recommended.

In summary, the temperature and timing for roasting garlic in an air fryer depend on the desired level of doneness, the size of the garlic cloves or head, and the specific air fryer being used. It is always a good idea to monitor the garlic during roasting and adjust the temperature or timing as needed to achieve the desired results.

Removing the garlic from the air fryer

When the timer goes off, it's time to remove the garlic from the air fryer. But remember, the air fryer will be hot! So, it's important to protect your hands when handling the garlic. Oven mitts or tongs are ideal for this.

Carefully remove the garlic from the air fryer basket or tray, and place it on a heatproof surface. You'll need to let the garlic cool for at least 10 minutes before handling it further.

Once the garlic has cooled, you can unwrap the foil. Be cautious, as hot steam will escape. Now, you can squeeze out the garlic cloves. They should easily pop out of their paper casings. Enjoy your homemade crispy garlic!

Storing roasted garlic

Firstly, it is important to note that roasted garlic should be stored in an airtight container in the refrigerator. It can be kept for up to 5 days in the fridge if stored correctly. If you want to keep it for longer, you can squeeze the bulbs out and cover them in olive oil. This will keep the garlic fresh for up to 2 weeks in the fridge.

You can also freeze roasted garlic to use at a later date. Store the bulbs in a freezer-safe container and they will last for about 6 months. If you want to store the garlic in ready-to-use portions, you can put individual cloves into an ice cube tray, cover them in olive oil, and wrap the tray tightly with plastic wrap before placing it in the freezer.

So, as you can see, there are several ways to store your roasted garlic to ensure it stays fresh and lasts longer.

Frequently asked questions