Fried Peanuts Recipes

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DEEP FRIED PEANUTS RECIPE - (3.8/5)



Deep Fried Peanuts Recipe - (3.8/5) image

Provided by ukiahgal67

Number Of Ingredients 15

Peanuts
2 c Lard
2 c Peanut Oil
1 Lb Green Peanuts in shell
2 T Spice Blend (see below)
Spice Blend
1/4 c Chili Powder
2 T Kosher Salt
1 1/2 T Onion Powder
1 T Ground Cumin
1 1/2 tsp Paprika
1 1/2 tsp Garlic Powder
1 1/2 tsp Brown Sugar
1/2 tsp Cayenne Pepper
1/4 tsp Dry Mustard

Steps:

  • 1.In a heavy pot, heat lard and peanut oil to 350 degrees. 2.Submerge peanuts in oil until crispy (about 5 minutes). 3.Drain well and toss with 2 tablespoons of spice blend. 4.Serve warm.

MALA FRIED PEANUTS



Mala Fried Peanuts image

Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.

Provided by Lisa Cheng Smith

Categories     Bon Appétit     Hors D'Oeuvre     Lunar New Year     snack     Fry     Peanut     Chile Pepper     Hot Pepper     Dairy Free     Wheat/Gluten-Free     Vegan     Vegetarian     Soy Free

Yield 8-10 servings

Number Of Ingredients 9

2 cups raw peanuts, preferably blanched
¼-½ cup peanut oil
18 dried Sichuan chiles or other red Chinese chiles, 8 with seeds removed, cut into strips, 10 left whole
1 tsp. Sichuan peppercorns
1½ tsp. kosher salt
1 tsp. sugar
1 tsp. Five-Spice Powder
1 tsp. ground Sichuan peppercorns (from 1½ tsp. whole)
Pinch of freshly ground white pepper (optional)

Steps:

  • If using unblanched (skin-on) peanuts, place in a medium bowl and pour in water to cover. Let soak at least 6 hours and up to 12 hours. Drain peanuts, then rub off skins with paper towels if needed.
  • Arrange peanuts on a rimmed baking sheet and freeze at least 2 hours and up to 12 hours (this will dehydrate the nuts so that they crisp faster when fried). If using blanched peanuts, skip the soaking and freeze directly.
  • Place frozen peanuts in a wok or medium pot and pour in oil to cover by ¼". Bring to a simmer over medium heat and cook until peanuts are golden brown and float to the surface, 15-20 minutes. Using a spider or slotted spoon, transfer to paper towels to drain. Let oil cool. Transfer all but 1 tsp. oil to an airtight container; save for another use.
  • Add sliced chiles, whole chiles, and whole Sichuan peppercorns to skillet with oil and heat over medium-high, stirring constantly, until fragrant, about 2 minutes (don't let the chiles brown-you want them to stay red). Mix in peanuts, salt, sugar, Five-Spice Powder, ground Sichuan peppercorns, and white pepper (if using). Transfer to a small bowl; let cool.
  • Do Ahead: Peanuts can be made 3 days ahead. Store airtight at room temperature.

FRIED PEANUT-CRUSTED CHICKEN SANDWICHES



Fried Peanut-Crusted Chicken Sandwiches image

This recipe may seem to have many components, but let me tell you: it's so worth it! The crunchy peanut-coated chicken gets a hint of spiciness from the hot pepper jelly. Paired with a tangy, cool vegetable salad to tame the heat, it's a match made in heaven.

Provided by Kardea Brown

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 26

1/2 cup whole buttermilk
2 tablespoons soy sauce
2 teaspoons ground ginger
1 teaspoon garlic powder
Two 8-ounce boneless, skinless chicken breasts, cut in half crosswise
2 tablespoons sugar
2 tablespoons seasoned rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup julienned carrots
1 cup julienned cucumbers
1 cup thinly sliced radishes
2 green onions, sliced
Peanut oil, for frying
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground ginger
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1 cup finely crushed salted dry-roasted peanuts
1/4 cup red pepper jelly, heated until it melts
1/2 cup store-bought peanut sauce (such as Thai peanut sauce)
4 brioche buns, split
1/2 cup fresh cilantro leaves

Steps:

  • For the buttermilk marinade: Stir together the buttermilk, soy sauce, ginger and garlic powder in a bowl. Pound the chicken to an equal thickness (no thicker than 1 inch; this helps it cook evenly.) Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, and turn to coat. Seal the bag or cover the dish and refrigerate at least 2 hours or up to overnight.
  • Make the pickled carrot-cucumber salad: Stir together the sugar, vinegar, salt and pepper in a medium bowl. Add the carrots, cucumbers, radishes and green onions, and toss to coat. Refrigerate until ready to serve. (The flavors will improve with standing time.)
  • For the peanut-crusted chicken: Pour enough oil into a Dutch oven to reach 3 inches up the sides. Heat the oil to 325 degrees F.
  • Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with salt and pepper. Stir together the flour, garlic powder and ginger in a shallow dish. Lightly beat the eggs in a separate shallow dish. Combine the panko and peanuts in a third shallow dish. Dredge the chicken in the flour mixture, shaking off the excess. Dip the chicken in the egg, then in the panko mixture, pressing to adhere.
  • Fry the chicken in 2 batches, turning occasionally, until browned and crispy and the internal temperature of the chicken reaches 165 degrees F, 10 to 15 minutes. Remove to a wire rack to drain. Drizzle with the pepper jelly.
  • To serve, spread the peanut sauce on the buns. Place a piece of chicken on each bun bottom. Top with the pickled carrot-cucumber salad, cilantro and bun tops. Serve immediately.

DEEP-FRIED PEANUTS



Deep-Fried Peanuts image

A true Southern delicacy. This recipe comes from the peanut capital of the world: Sylvester, Georgia. Passed down through generations, this is sure crowd pleaser. Straight from momma's kitchen.

Provided by Kristi Whittington

Categories     Appetizers and Snacks     Nuts and Seeds

Time 10m

Yield 16

Number Of Ingredients 3

oil, or as needed
1 cup shelled raw peanuts
salt to taste

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Cook peanuts in preheated oil until fragrant and hot, about 2 minutes. Transfer to paper-towel lined plates to drain. Season peanuts with salt.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 1.5 g, Fat 10 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 1.6 mg, Sugar 0.4 g

SEASONED FRIED PEANUTS



Seasoned Fried Peanuts image

Add these seasoned peanuts to your som tum.

Provided by Kris Yenbamroong

Categories     Peanut     Thailand     Los Angeles

Yield Makes 2 cups

Number Of Ingredients 6

Vegetable oil, for deep-frying
2 cups raw peanuts, skin-on, if possible
Kosher salt
12 makrut lime leaves
2 tablespoons thinly sliced lemongrass
8 small dried chiles (bird's eye chiles, pulla, or árbol), or to taste

Steps:

  • Pour enough oil into a wok or deep saucepan to come halfway up the sides. Heat the oil over medium high to 350°F. (Throw in a grain of uncooked rice; if it pops up and starts sizzling right away, the oil is ready. Or use a thermometer.) Add all the peanuts and fry until they turn golden-brown and become fragrant, 45 seconds to 1 minute. Drain on paper towels, spacing out the nuts so they stay crisp. Sprinkle a teaspoon or so of salt over the nuts while warm.
  • Repeat the frying process in the same oil with the lime leaves, lemongrass, and chiles, cooking each separately until fragrant and golden brown (less than a minute), then draining on paper towels. Transfer the peanuts to an airtight container and crush the fried aromatics over the top, tossing to mix. Store in a sealed container in a cool, dry place for up to 1 month.

PEANUT FRIED RICE



Peanut Fried Rice image

A big part of healthy cooking includes the quality of the ingredients you choose. Look for low fat and low sodium items, but above all, look for organic and natural foods. Or, grow your own! This version of fried rice is chock full of nutrients, especially vital minerals.

Provided by D Rusak

Categories     Rice

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16

4 ounces broccoli florets, broken up into smaller pieces
1 medium carrot, sliced thinly
1/2 leek, sliced thinly
1/2 cup yellow bell pepper, chopped
1/4 cup shelled peas
1 cup mustard greens, shredded
1 cup rice, day-old
1/4 cup sunflower seeds
1/4 cup peanuts, shelled
1 teaspoon tahini
1 1/2 tablespoons low-sodium peanut butter
1 teaspoon light coconut milk
1 1/2 tablespoons low sodium soy sauce
1/4 cup rice wine vinegar
1 teaspoon minced garlic
1/2 teaspoon red curry paste

Steps:

  • Mix sauce (last 7 ingredients) together in a blender so it's ready to go.
  • Saute broccoli and carrots in 2 tbsp of water for 3-4 minutes.
  • Add leek and pepper and cook 1-2 minutes.
  • Add peas and greens and cook 1-2 minutes.
  • Add rice, seeds, and nuts, and cook 1-2 minutes, stirring constantly.
  • Add sauce. Cook 1-2 minutes, stirring constantly, then serve.

Nutrition Facts : Calories 725.5, Fat 26.4, SaturatedFat 3.7, Sodium 460.9, Carbohydrate 104, Fiber 8.9, Sugar 6.3, Protein 23.5

GARLIC FRIED PEANUTS



Garlic fried Peanuts image

Make and share this Garlic fried Peanuts recipe from Food.com.

Provided by Danielle Michalski

Categories     Lunch/Snacks

Time 2m

Yield 1 cup peanuts

Number Of Ingredients 2

1 cup oil
1 cup shelled raw peanuts

Steps:

  • Heat 1 cup of oil until moderately hot.
  • Add 1 cup of shelled raw peanuts and fry for 2 minutes until crisp.
  • Drain on paper towel and sprinkle with garlic just before using (packaged peanuts can be used).

Nutrition Facts : Calories 2754.9, Fat 289.9, SaturatedFat 38.2, Sodium 26.3, Carbohydrate 23.6, Fiber 12.4, Sugar 5.8, Protein 37.7

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