Kulikuli (Peanut Cakes)

Ingredients

• 2 cups Roasted peanuts
• 1 tsp Ground ginger
• 1/2 tsp Cayenne pepper
• 1/4 cup Water
• 2 cups Vegetable oil

Instructions

1. 1Place the 2 cups of roasted peanuts into a food processor or blender. Process until they form a fine, smooth paste. This may take several minutes, and you might need to stop and scrape down the sides of the processor a few times.
2. 2Transfer the 2 cups of ground peanut paste to a medium bowl. Add the 1 tsp of ground ginger and the 1/2 tsp of cayenne pepper to the bowl. Stir everything together until well combined.
3. 3Gradually add the 1/4 cup of water to the peanut mixture, a little at a time, while kneading the mixture with your hands. Continue to knead until a smooth, firm dough forms. The dough should be pliable but not sticky.
4. 4Take small portions of the dough and shape them into small cakes or balls, about 1 inch in diameter. You can flatten them slightly if you prefer cakes.
5. 5Pour the 2 cups of vegetable oil into a deep frying pan or a medium heavy-bottomed pot. Heat the oil over medium heat until it reaches 350°F (175°C). You can test if the oil is hot enough by dropping a tiny piece of dough into it; it should sizzle immediately.
6. 6Carefully place the shaped peanut cakes into the hot oil, being careful not to overcrowd the pan. Fry the kulikuli for 5 to 8 minutes, turning them occasionally, until they are golden brown and crispy all over. They should make a gentle sizzling sound as they fry.
7. 7Using a slotted spoon or spider strainer, remove the fried kulikuli from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. This step helps ensure they stay crispy.
8. 8Allow the kulikuli to cool completely on the paper towels before serving. This cooling process is important for achieving the best crunchy texture.

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