Recipe - Indonesian Peanut Fritters

Three fourths cup Peanuts; dryroasted
1 cup Rice flour; or brown rice
flour
1 teaspoon Ground coriander
1 teaspoon Curry powder
One half teaspoon Ground cumin
1 cup Water
1 lg Egg; beaten
One fourth cup Green onion; cut or sliced up
1 Clove garlic; quartered
Oil for deepfat frying
Hot Mustard Sauce
Bottled sweet and sour sauce

Finely chop peanuts in a blender container or food processor bowl. Add rice
flour, coriander, curry powder, cumin and One half 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 1 1/2" 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
selfsealing bag; freeze up to 1 month. To reheat place in a single layer
on a baking sheet and bake at 350F 1517 minutes or until heated through.

Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 25.

Posted to MCRecipe Digest V1 #866 by Peg Baldassari
Baldassari@compuserve.com on Oct 26, 1997