Fried Peanuts with Garlic
A popular Filipino street snack of crispy golden peanuts fried with thinly sliced garlic. Simple ingredients, irresistible crunch — perfect with a cold drink or as a party appetizer.
Ingredients
- 300 graw peanuts, unshelled
- 7 garlic cloves
- 5 tbsprefined vegetable oil
- salt to taste
- pinch of chili pepper or paprika
Method
- Peel the garlic cloves and slice them thinly.
- Heat oil in a deep skillet over medium heat. Add garlic and fry until golden and crispy. Watch carefully — do not overcook or it will taste bitter! Remove with a slotted spoon and set aside.
- In the same oil, fry the peanuts over medium heat, stirring regularly, for 8–10 minutes until evenly golden. Do not overcook!
- Return the crispy garlic to the peanuts, mix well, and season with salt. Add a pinch of chili or paprika for heat if desired.
- Let cool slightly and serve in a paper bag or bowl as a snack.
FAQ
Yes — cashews or almonds work well. They also fry beautifully in oil until golden. Cooking time may vary slightly, so watch the color.
Yes, shelled peanuts fry faster — reduce the time to 5–7 minutes and stir more frequently.
In an airtight container at room temperature for up to 3 days. They stay crispier if left uncovered for the first few hours.
You can use a dry skillet, but oil gives an even golden crust and helps prevent the garlic from burning. The result will be drier without oil.
Cook over medium — not high — heat. Remove the garlic the moment it turns golden. Even 30 extra seconds can make it bitter.
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Comments (1)
This fried peanuts with garlic works best at room temperature. I take it out of the fridge 15 minutes before serving. Cold dulls the flavors of the raw peanuts, and you want every note to come through clearly.