Battered Elephant Garlic Cloves

Don't be fooled by the size of these bulbs: Elephant Garlic certainly has a good garlic punch when raw but becomes rich and nutty when cooked. These battered cloves celebrate its subtle flavour, and make a delicious appetiser. Try serving them with a spicy dip such as garlic mayonnaise, sweet chilli sauce or Teriyaki Sauce with Black Garlic.


  • 1-2 bulbs of Elephant garlic
  • 100g plain flour
  • 2 eggs, separated
  • 175ml chilled water, still or sparkling
  • 2 tbsp vegetable oil + more for frying
  • salt


1. Put a saucepan of salted water on to boil

2. Separate the Elephant Garlic cloves, peel and trim. Slice large cloves in half lengthways.

3. Once the water is boiling, add the peeled cloves and boil until they are tender - about five

minutes. When they are cooked, drain and leave to cool.

4. Meanwhile, weigh the flour into a clean bowl.

5. Separate the eggs, and whisk the egg whites into stiff peaks.

6. Add the egg yolks to the flour, along with 2 tablespoons of vegetable oil and 175ml chilled

water. Whisk to combine.

7. Fold the stiff egg whites gently into the flour mixture to create an airy batter.

8. Drop the par-cooked cloves into the batter so that they are well-coated.

9. Heat a generous quantity of oil in a deep-sided frying pan or wok.

10. Gently lower the battered cloves into the hot oil and cook them until lightly tanned,

turning them if necessary so that both sides are equally browned.

11. Lift the cooked cloves out with a slotted spoon and place on kitchen towel to soak up any

excess oil, before serving with the dip of your choice.