Ingredients
- Raw peanuts: 500g (shelled, with skin).
- Flour: 500g (fluid wheat flour (type T45 or T55)).
- Sugar: 150g to 200g (depending on your taste).
- Eggs: 2 large eggs.
- Butter: 50g (melted).
- Aroma: 1 sachet of vanilla sugar and a pinch of salt.
- Oil: For frying.
Instructions
1. Prepare the liquid mixture:
- In a bowl, whisk the eggs with the sugar, vanilla sugar and pinch of salt until the sugar begins to dissolve.
- Add the melted butter and mix well. This liquid will serve as “glue” for the flour.
2. The coating process (Layer technique):
- Place the raw peanuts in a large basin or bowl.
- Add a small amount of the egg mixture over the peanuts and stir or shake the bowl vigorously until each peanut is moist.
- Sprinkle a handful of flour over the wet peanuts. Shake the bowl in a circular motion so that the flour sticks to the peanuts and they remain well separated.
- Repeat the operation: Add a little liquid, stir, then add flour and shake. Continue this “liquid-flour-shaking” cycle 4 or 5 times until the peanuts have a thick, smooth, even layer of paste.
3. Sieving:
- Once coated, pass the peanuts through a sieve or wide-mesh strainer to remove excess flour. This helps keep your cooking oil clean.
4. Frying:
- Heat a large quantity of oil in a deep saucepan until medium heat.
- Crucial: The oil should not be too hot, otherwise the outside will burn while the peanut inside will remain raw.
- Add the peanuts in small quantities. Fry them, stirring gently, for about 5-8 minutes until they are a deep golden brown.
- Drain them on absorbent paper.
5. Cooling:
- Let them cool completely. They will become much crispier as they cool.