Classic Deep-Fried Peanuts
A crispy and savory Chinese-style snack featuring golden, shelled peanuts fried to perfection.
Story
Deep-fried peanuts are a beloved appetizer and the perfect accompaniment to a cold beer. The key to success lies in managing the oil temperature and removing the peanuts just before they look fully done, as they continue to cook slightly from their residual heat.
Ingredients
Raw shelled peanuts
200 grams
Cooking oil
300 ml
Salt
to taste
Instructions
1
Rinse and Dry
Place the peanuts in a colander and rinse them under cold water to remove any dust or loose skins. Shake off the excess water and spread them out on a clean kitchen towel. Pat them dry thoroughly to minimize splattering later.
2
Heat the Oil
Pour the oil into a wok or deep skillet. Heat the oil over medium heat until it reaches about 160°C (320°F). If you don't have a thermometer, you can test it by dipping a chopstick in; small bubbles should form around it.
3
Fry the Peanuts
Carefully slide the dried peanuts into the hot oil. Fry them gently, stirring constantly to ensure even browning. The peanuts are ready when the skins turn a light golden brown and they make a crackling sound. Do not wait for them to turn dark brown.
4
Cool and Season
Remove the peanuts immediately and drain them on a wire rack or paper towels to remove excess oil. While they are still hot, sprinkle with salt to taste. Let them cool completely before serving; they will become crunchier as they cool.
