These fried peanuts with their aromatic shallots and garlic are an absolute treasure to snack on. Just be careful, you may get addicted to these Fried Peanuts with Garlic and Basil, and won’t be able to stop eating them.
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Fried Peanuts with Garlic and Basil
Fried Peanuts with garlic and basil are suitable as snack for any occasion. These treats are vegan and gluten-free. And, they are easy to make.
Because these peanuts are soaked before frying, they’re harder and crispier.
They make a great appetizer. Keep this and a few other appetizers on the table for guests to nibble. They could also be served as a wonderful side dish to a fun meal!
Your guests will love this unique snack option.
Are peanuts healthy to eat?
Many roasted salted peanuts that you buy at he store are high in sodium. These Fried Peanuts with garlic and basil with only ¾ teaspoon of salt to 3 cups of peanuts are not high in sodium, so you can enjoy snacking on them knowing that you are not taking in all that extra sodium.
Peanuts are high in many nutrients, and great for overall health.
Peanuts have rich nutritional profiles, they support tissue health, and some of the nutrients found in peanuts can even fight disease. Peanuts also provide beneficial fiber and protein.
They are an excellent source of cholesterol-free protein with 8 grams per 1 ounce serving. An excellent source of Niacin and Vitamin E. A good source of folic acid. And, they are a good source of potassium and contain magnesium, which help to maintain normal blood pressure.
American Heart Association research has shown that nuts may reduce the risk of heart disease in individuals with high cholesterol. And additional studies have shown that eating peanuts may cut your risk of heart disease in half.
Indonesian kacang tojin
These fried peanuts are a traditional Indonesian recipe. Fried peanuts have become a tradition and are popularly known as one of the items served in celebrating the Muslim festive season in many parts of Sumatra.
I have seen many variations of the basic kacang tojin recipe, which is based on fried peanuts with onions. This is my variation. I think the basil is not a traditional ingredient, however it adds a great flavor to the dish.
Raw or blanched peanuts
The peanut, also known as the groundnut or the goober, is from the legume family.
Many nuts like peanuts or almonds are grown in their shell. When the shell is removed there is still a skin on the outside of the nutmeat. Blanching is the process that removes the skin from the nutmeat.
You can blanch nuts yourself by putting the nuts in hot water for about a minute then cooling them rapidly and rubbing off the skin. In this recipe, you are blanching the peanuts when you soak them and remove the skins.
If your store only carries blanched peanuts, not simple raw peanuts with skins on, this is fine. It’ll actually save you the time of making sure that the skins are removed. Whichever you buy, raw or blanched peanuts, soak them in hot water like the recipe calls for; you never know how long those peanuts have been sitting around, and the soaking helps them crisp up.
Peeling and slicing a shallot
Shallots are members of the onion family that resemble large cloves of garlic. They have a sweet buttery flavor.
To remove papery outer skin from shallot, cut almost all the way through the stem end of the shallot. Now, flip it over, and cut almost all the way through the root end.
Now, grab the cut part, and peel back the papery skin. This will allow you to easily grab any remaining peel.
To slice them, shallots usually have a flat side. Place this flat side down on the cutting board. Keep your fingers on the highest part of the lump of the shallot, and slice into rings. Once you have sliced half way through the shallot, turn the shallot around and continue slicing, so your fingers are always on the top of the lump.
How to chiffonade basil leaves
Stack the basil leaves on top of each other. Gently roll the leaves up into a cigar shape, and slice them into thin ribbons.
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Fried Peanuts with Garlic and Basil Recipe
Fried Peanuts with Garlic and Basil
- 3 cups raw shelled peanuts
- 5 cloves garlic peeled
- ¾ teaspoon salt
- 5 large shallots
- ½ cup vegetable oil for frying
- 2 tablespoons fresh basil
- Soak peanuts in hot water for 1 hour.
- While the peanuts soak, press garlic through a garlic press, and mix with salt; set aside. Peel shallots, and slice very thinly.
- Drain peanuts and remove any remaining skins by rubbing the peanuts in your hands slipping the skins off. Dry peanuts thoroughly. And rub them with the garlic salt mixture. Let sit 10 minutes.
- While the peanuts sit, balance a strainer over a medium glass bowl, and line a large baking sheet with paper towels. Heat the oil in a large skillet or wok.
- When the oil is hot, add the peanuts and fry until golden brown, about 10 minutes. Pour peanuts and oil into the strainer, letting as much oil as possible drain out. Pour the drained peanuts into the paper towel lined baking sheet, and return the hot oil to the pan.
- Heat the oil again, and once hot, add the shallots, frying until browned, about 2-3 minutes. Stain over bowl, letting as much oil as possible drain out again. Spread the drained shallots on the baking sheet with the peanuts.
- Chiffonade or chop the fresh basil leaves.
- Allow the peanuts and shallot to cool, and mix together. Top with fresh basil.
- Leftover peanuts can be stored in the fridge in containers with tight fitting lids.