The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Deep Fried Peanuts =

One day while at the Tante Marie Cooking School, our group was transferred to the main cooking school campus in downtown San Francisco where the pros trained. Us amateurs were taught at a different location, in the owner's home.  We were going to learn about Chinese cooking, and our teacher was a very, very handsome young Eurasian of the female persuasion. I took few notes during her lectures because she was good to look at and I did not want to waste my time writing in a notebook. Luckily, she gave us handouts, and this is one I have used:


1 pound raw peanuts, without the skin (roasted peanuts will taste burnt)
2 whole eggs, beaten
1 teaspoon kosher salt
1 tablespoon sugar
1/2 to 1 Cup all-purpose flour
1/8 teaspoon 5 Spice powder
1/8 teaspoon cayenne pepper  (optional)
1 to 1/12 Cup Oil for frying (suggest Canola or Peanut oil because of high flash points)

In a large bowl, mix the peanuts with the beaten eggs. 

In a separate bowl, mix together the salt, sugar, flour, 5-Spice and cayenne. 

Add the dry ingredients to the egg-washed peanuts and use your hands to evenly coat the peanuts.  You may need to strain the peanuts through a sieve or collander to shake off the excess flour.

Meantime, prepare the wok (or deep skillet) for deep-frying.  Over very high heat - 375 deg. fry the peanuts in small batches.  Stirring constantly, deep-fry the peanuts until they begin to pop and turn golden brown.  Don't leave them in the oil too long because they continue to cook after being removed.

Strain the peanuts from the oil and drain on a rack set above paper towels.  If you drain them directly on the paper towels they may stick to the paper.  This is a no-no and I am sure would make my good-looking Eurasian teacher very disappointed. 

Allow to cool and serve with drinks or a snack or appetizer.  They keep well on the counter in a covered jar.

Frank Potter

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