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.
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Fried Peanuts with Garlic and Basil

These fried peanuts with their aromatic shallots and garlic are an absolute treasure to snack on. Just be careful, you may get addicted, and won’t be able to stop eating them. Use the servings slider to easily adjust the ingredient amounts.
Course Appetizer
Cuisine Indonesian
Keyword fried peanuts, snack
Prep Time 1 hour 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Servings 16 servings
Author Debi

Ingredients

  • 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

Instructions

  1. Soak peanuts in hot water for 1 hour.
  2. While the peanuts soak, press garlic through a garlic press, and mix with salt; set aside. Peel shallots, and slice very thinly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Chiffonade or chop the fresh basil leaves.
  8. Allow the peanuts and shallot to cool, and mix together. Top with fresh basil.
  9. Leftover peanuts can be stored in the fridge in containers with tight fitting lids.