Kulikuli (Groundnut Cake - Sunflower Seed Version)

Instructions

1. 1Place a large dry skillet over medium heat. Add the 2 cups of sunflower seeds and roast them for 5-7 minutes, stirring frequently, until they are lightly golden and fragrant.
2. 2Transfer the roasted sunflower seeds to a food processor. Process them for 2-3 minutes until they form a fine, powdery meal, scraping down the sides of the bowl as needed to ensure even grinding.
3. 3In a medium mixing bowl, combine the sunflower seed meal with the 1 tsp of ginger powder, the 1/4 tsp of cayenne pepper (if you are using it), and the 1/2 tsp of salt. Stir well to distribute the spices evenly.
4. 4Gradually add the 1/4 cup of water to the sunflower seed mixture, a tablespoon at a time, mixing with your hands until a thick, firm paste forms that can be easily shaped.
5. 5Take small portions of the paste, about 1 tablespoon each, and roll them into small balls or flatten them into small cakes, approximately 2.5 cm in diameter and 1.27 cm thick.
6. 6Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 177°C; use a kitchen thermometer to verify the temperature.
7. 7Carefully place the shaped cakes into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes per batch, turning occasionally, until they are golden brown and visibly crispy. Use a slotted spoon to remove the fried cakes and transfer them to a plate lined with paper towels to drain excess oil.
8. 8Allow the kulikuli to cool completely on the paper towels for at least 15-20 minutes before serving. They will become crispier as they cool.

Substitutions

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