16/06/2025
Commercial Coated Peanuts (Peanut Burger)
Ingredients:
Raw peanuts (with skin) – 4 cups (about 600g)
All-purpose flour – 2 cups (250g)
Corn flour – ½ cup (60g) (for extra crispiness)
Eggs – 2 large
Sugar – ½ cup (100g) (adjust to taste)
Baking powder – 1 tsp
Salt – ½ tsp
Nutmeg – ½ tsp (optional, for flavor)
Vanilla extract – 1 tsp
Vegetable oil – for deep frying
Water – 2 to 4 tbsp (as needed)
Instructions:
Sort and roast the raw peanuts lightly for about 5 minutes on medium heat just to remove excess moisture, then allow them to cool completely.
Crack the eggs into a bowl and whisk together with sugar, salt, vanilla, and nutmeg until smooth.
In a large bowl, combine the all-purpose flour, corn flour, and baking powder. Mix well.
Pour the roasted peanuts into a large mixing bowl. Add about 1 tablespoon of the egg mixture to the peanuts, then sprinkle 2 tablespoons of the flour mixture over it. Toss the bowl in a circular motion (or mix with your hands) so the peanuts get evenly coated. Repeat this layering and tossing process in batches until all the coating is used. Add a little water if the flour doesn’t stick well.
Once fully coated and dry, sift the peanuts through a mesh to remove excess loose flour.
Heat vegetable oil in a deep fryer or heavy pan over medium heat. Test with one peanut – it should bubble and rise without burning quickly.
Fry the coated peanuts in batches, stirring constantly for even browning. Fry until golden and crispy, about 5–7 minutes per batch.
Remove and drain on paper towels. Let them cool completely before packaging – they will crisp up further as they cool.
Tips for Commercial Success:
Ensure peanuts are completely dry before coating to avoid sogginess.
Store in airtight containers or sealed packaging with a silica gel sachet to preserve crunch.
Label with your brand name, ingredients, production date, and expiry (usually 3–4 weeks shelf life if properly sealed).
