Indonesian Twice-Fried Spicy Peanut Fritters Recipe

ingredients

1/2 cup peanuts (soaked, drained, skins removed, dried)
1 teaspoon salt
1/2 teaspoon cumin
1 cup vegetable oil (for shallow-frying)
4 cups vegetable oil (for deep-frying)
3/4 cup rice flour
3 macadamia nuts, chopped
OR
1 large Brazil nut, blanched and chopped
3 cloves garlic (peeled and chopped)
2 teaspoons ground coriander
1 cup water, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons water

directions

In a mortar, pound the macadamia or Brazil nuts and garlic to a paste, then transfer them to a mixing bowl. Stir in the salt, spices and rice flour.

Add the water, a little at a time, stirring and beating thoroughly until a thick batter is formed-it should still be of pouring consistency. Stir in the peanuts.

Position a thermometer in a wok, turn on the heat and pour the oil into the wok for deep-frying. Start to bring to 375 degrees F.

Put 2 tablespoons of oil in a frying pan and have it ready over medium high heat.

Pour about 2 tablespoons of batter, together with 4 or 5 peanuts, into the frying pan to make a flat fritter. Pour in enough batter to make 2 or more fritters. Fry the fritters for about 30 seconds, or until they are set but not cooked through.

Transfer the first 3 fritters to the wok and deep-fry them until they are crisp throughout and golden brown (about 1 to 2 minutes). Drain on paper towels.

Repeat until all the batter is used up, alternating the cooking between the frying pan and the wok and adding more oil to the frying pan as necessary. Let the fritters cool before serving.

nutrition data

Nutritional data has not been calculated yet.