Coated Peanuts – Crispy African Snack

Ingredients

• 500 g Fresh shelled peanuts (unroasted, ensure they are not broken)
• 3 tasses All-purpose flour (sift before use)
• 1 tasse Granulated white sugar (measure using a measuring cup)
• 2 unités Eggs (at room temperature)
• 1 cuillère à café Baking powder (sift with the flour)
• 1 cuillère à café Fine salt
• 1 cuillère à café Grated nutmeg (grate just before use)
• 1 litre Frying oil (vegetable oil or peanut oil) (for frying at 170‑180°C)

Instructions

1. Inspection and cleaning of peanuts

   Spread the peanuts on a clean surface, remove any that are broken or damaged, and discard unusable pieces.

   Time: PT5M

2. Prepare the dry mixture

   In the large bowl, combine the flour, grated nutmeg, baking powder, and salt. Mix well with the whisk.

   Time: PT5M

3. Beat the eggs with the sugar

   In the small bowl, crack the eggs, add the sugar and whisk until the mixture becomes smooth and slightly frothy.

   Time: PT3M

4. Coat the peanuts

   Pour the peanuts into the large bowl containing the dry mixture. Add the egg‑sugar mixture gradually, then stir while shaking the bowl to fully coat each peanut. Repeat the process alternating flour and egg‑sugar mixture until everything is used, ensuring each peanut is evenly covered.

   Time: PT10M

5. Remove excess flour

   Place the colander over a bowl and gently shake the coated peanuts to remove excess flour.

   Time: PT2M

6. Heat the oil

   Pour the frying oil into the deep pot and heat over medium‑high heat until it reaches 170‑180°C. Test the temperature with a small piece of batter: it should rise to the surface immediately and sizzle.

   Time: PT5M

   Temperature: 170-180°C

7. Fry the coated peanuts

   Gently lower the peanuts into the hot oil. Stir constantly with a slotted spoon or tongs so the pieces do not stick together. Fry until they achieve an even golden color, about 6‑8 minutes.

   Time: PT8M

   Temperature: 170-180°C

8. Drain and cool

   Remove the peanuts with a skimmer, let excess oil drain, then place them on paper towels to absorb the surplus oil.

   Time: PT2M

9. Enjoy

   Allow to cool for a few minutes, then serve the coated peanuts as a snack or side.

   Time: PT0M

Nutrition Facts

Calories

1455

Protein

31 g

Carbohydrates

150 g

Fat

62 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh shelled peanuts: Roasted peanuts (changes texture), Cashews
• Instead of All-purpose flour: Rice flour (for gluten‑free version), Whole wheat flour
• Instead of Granulated white sugar: Cane sugar, Sweetener (affects texture)
• Instead of Eggs: Banana puree (½ cup) for vegan version, Commercial egg replacer
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Fine salt: Sea salt
• Instead of Grated nutmeg: Cinnamon (different flavor)
• Instead of Frying oil (vegetable oil or peanut oil): Sunflower oil, Canola oil

Equipment Needed

• Large mixing bowl
• Small bowl
• Whisk or fork
• Measuring cups and spoons
• Colander (sieve)
• Slotted spoon or skimmer
• Deep pot or saucepan for frying
• Cooking thermometer (optional) (optional)
• Paper towel or absorbent paper
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Inspection and removal of broken peanuts
• Uniform coating by alternating flour and egg‑sugar mixture
• Maintain frying temperature between 170‑180°C
• Do not overcook to avoid bitterness

Chef Tips from the Video

• Use fresh unroasted peanuts for better crunch.
• Peanut oil enhances the peanut flavor, but neutral vegetable oil works as well.
• Lightly sprinkle fine sea salt right after frying to enhance the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5‑7 days.

Freezer: Can freeze up to 1 month; let thaw at room temperature before consuming.

Room temperature: In a tightly sealed jar, 2‑3 days away from moisture.

Make-Ahead Tips

• Prepare the coating and keep the coated peanuts in the refrigerator 1‑2 hours before frying for a firmer coating.
• Fry in several small batches to maintain a constant temperature.