Eating peanut shells may initially seem like an off-putting idea, but once deep-fried the shells become edible. Deep-fried shelled peanuts are a beloved Southern snack, often coated with seasonings and served alongside a cold beverage. Look for freshly harvested green peanuts and try your hand at making these deep-fried nibbles.
Heat equal parts lard and peanut oil in a pot to 350F.
Add shelled peanuts to the hot oil by carefully lowering with a slotted metal spoon. Fry the peanuts until crispy, approximately 5 minutes, stirring frequently to cook evenly.
Remove the peanuts from the hot oil and drain on paper towels. If desired, season the peanuts by tossing them with a few pinches of salt and pepper, onion powder, garlic powder and cumin. Add brown sugar for a sweet twist or spice it up with cayenne pepper. Serve warm and enjoy.
- The Southern Foodways Alliance Community Cookbook; Southern Foodways Alliance, Sara Roahen, John T. Edge and Alton Brown
- Boiled Peanut World: Green Peanuts and Dried Peanuts
- In lieu of lard, use peanut or vegetable oil.
- Green raw peanuts are freshly harvested and can be purchased at Indian and Asian markets, as well as farmers markets and are available for order online.
- Hot oil may cause serious burns so use caution when deep-frying. Use a slotted spoon with a long handle to avoid getting too close to the hot oil when adding or retrieving food.