Indonesian Peanut Fritters Recipe

ingredients

1 teaspoon ground caraway
1 cup all-purpose flour (sifted)
1 cup thick coconut milk
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon ground coriander
4 cups peanut oil
1 large egg (beaten)
2 tablespoons onion (minced, then squeezed dry with paper towels)
3/4 cup dried Spanish peanuts, soaked with skins removed

directions

Pour the oil into a wok or deep-fryer and set a thermometer in place. Begin to heat the oil.

Sift the flour, baking powder and salt into a large mixing bowl. Stir in the spices and seasonings and then add the coconut milk and the egg. Beat until everything is thoroughly mixed into a smooth batter. Stir in the onion and peanuts and let the batter rest for 10 minutes.

When the oil has reached 375 degrees F, drop a tablespoon of the batter into it and fry for 2-3 minutes, or until the fritter is golden and crisp. Turn the fritter from time to time to ensure that it is evenly cooked.

Remove and drain on paper towels. You may wish to let the first fritter cool and taste it to check that the texture and seasoning are to your liking, before proceeding with the rest.

Now fry the remaining fritters, 3 or 4 at a time. Do not overcrowd the wok and be sure to allow time between batches to let the temperature of the oil return to 375 degrees F.

Drain fritters on fresh paper towels and continue until all the batter is used. Place on a warmed dish and serve hot or at room temperature.

nutrition data

Nutritional data has not been calculated yet.

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