Spicy Coated Peanuts

Preparation info

  • Difficulty


  • Makes

    8 to 10


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Coating ingredients with a batter before deep-frying them is a common cooking technique in Ghana. In the U.S. we are most likely to coat peanuts with something sweet (as in the recipe for Peanut Toffee), but this savory snack/appetizer recipe is guaranteed to wake up those party peanuts! To locate raw unsalted peanuts with their skins on try an Asian market or health food store.

These are a perfect snack to eat while sipping ice-cold Star or Club beers, fruit juices, bissap (aka sobolo), ginger beer, or iced tea. In winter in North America they also go well with a hot drink like mulled wine, spiced cider, coffee, or tea. The hot oil somehow steams the peanuts so they’re still chewy, but the crispy, spicy coating gives them a kick. Eat them soon after making them.


  • 4 cups canola or other vegetable oil for deep-frying
  • cups shelled raw unsalted peanuts with skins on


  • Heaping ¾ cup (4 ounces) unsifted all-purpose flour
  • ¾ to 1½ teaspoons dried ground red pepper (or to taste)
  • ¾ teaspoon salt (or to taste)
  • teaspoon (a pinch) white pepper
  • ½ teaspoon baking powder
  • 1 egg
  • 1 can evaporated milk



  1. Pour vegetable oil into a deep fryer or a deep heavy saucepan. Do not fill over half full. Heat the oil to about 360 degrees F while making the batter.

Prepare batter

  1. Sift together the five dry ingredients into a medium bowl.
  2. In a separate bowl, beat the egg with a fork or wire whisk. Shake the can of evaporated milk then open it and add 1/3 cup to the egg along with ¼ cup water and beat to combine. Stir the wet ingredients into the dry ingredients.

Fry peanuts

  1. Put a spoonful of batter into a small bowl, and mix in an equal amount of peanuts. Add the peanuts to the hot oil.
  2. When the nuts are in the oil, stir frequently with a long-handled metal or wooden spoon to ensure they brown evenly. It will take about 5 to 6 minutes for them to cook.
  3. As soon as they turn quite brown (the browner they are, the crispier they will be, but be careful they do not cross the line to burned), remove with a slotted spoon and drain them on paper towels or paper. Continue until all the peanuts are cooked. Serve hot or warm.