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Peanut Fritters
1 teaspoon salt 1 small onion, chopped 1 clove garlic, crushed 2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon turmeric powder 85 gr. (3 ounces) creamed coconut, dissolved in 1 cup of boiling water 225 gr. (8 ounces) raw peanuts oil for deep frying Grind the rice to a powder in a coffee mill and then combine the rice, salt, onion, garlic and spices in a bowl. Add the coconut-water mixture to the bowl. If the peanuts have their skins still on, pour over boiling water, let them sit for a minute or two and then drain and peel off the skins. Add the peanuts to the coconut and rice mixture and mix well. Heat the oil until it is very hot. Fill a tablespoon with the mixture and drop this into the hot oil until the fritters are golden brown on both sides. Drain on paper and let cool. The fritters can be served hot or cold. Makes enough fritters to serve 6 – 8. Debbie Kandinsky |
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