Yield: 1 Servings
|¾ cup||Peanuts; dry-roasted|
|1 cup||Rice flour; or brown rice flour|
|1 teaspoon||Ground coriander|
|1 teaspoon||Curry powder|
|½ teaspoon||Ground cumin|
|1 large||Egg; beaten|
|¼ cup||Green onion; sliced|
|1 \N||Clove garlic; quartered|
|\N \N||Oil for deep-fat frying|
|\N \N||Hot Mustard Sauce|
|\N \N||Bottled sweet and sour sauce|
Finely chop peanuts in a blender container or food processor bowl. Add rice flour, coriander, curry powder, cumin and ½ teaspoon salt. Blend or process until combined. Add water, egg, onion and garlic; blend or process until well combined. Batter will be thick. Pour oil into a wok or large skillet to 1½" depth. Heat to 365F. Spoon 1 tablespoon of peanut batter into the hot oil. Repeat for 3 or 4 more fritters. Fry 1 minute loosening edges of fritters as they set. Turn and fry 2 minutes more on until crisp and golden. Remove fritters from oil with a slotted spoon. Drain on paper towels. Repeat with remaining batter, stirring batter before spooning into wok. Serve warm with Hot Mustard Sauce and prepared sweet and sour sauce.
Makes 32. To make ahead: Prepare fritters as directed and freeze in a single layer on a baking sheet until firm. Place frozen fritters in a self-sealing bag; freeze up to 1 month. To reheat place in a single layer on a baking sheet and bake at 350F 15-17 minutes or until heated through.
Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 25.
Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <Baldassari@...> on Oct 26, 1997