Rae Udy

RECIPES: Oven Roasted Peanuts, Microwave Roasted Peanuts, Oil Roasted Peanuts, Veggie Fritters with Thai Peanut Sauce

By Rae Udy

March is National Peanut Month and according to the Texas Department of Agriculture, Texas is the number two producer of peanuts in the country. Georgia, Texas, Alabama, North Carolina, Florida, Oklahoma, Virginia, South Carolina and New Mexico grow about 10 percent of the world’s peanut crops.
Peanuts are a good source of protein by providing almost seven grams in a one ounce serving. Peanuts do not contain cholesterol and are a great source of potassium, vitamin E and fiber. They also contain other important vitamins and minerals such as folic acid, thiamin, niacin, copper, manganese, phosphorous, magnesium, and zinc.
The best way to store peanuts is in a cool, dry place. They can also be kept frozen for a long period of time if they are placed in a tightly closed container. Raw is best for baking, and roasted/salted in-the-shell are popular for snacking.
Raw peanuts are available in the produce sections of grocery stores and you can roast peanuts in the oven, microwave oven or deep fryer at home. The finished product can be seasoned with salt, Parmesan cheese, chili powder, or whatever suits your taste buds.

Sources: www.aboutpeanuts.com (click on History Facts and Nutrition)
http://www.heralddemocrat.com/articles/2005/03/13/life/agriculture/
iq_1771041.txt (info about agriculture)
www.thecaloriecounter.com/Foods/1600/16390/2/Food.aspx

COOKING RAW PEANUTS
Oven Roasting or Parching: Place raw peanuts, in-shell or shelled, one layer deep in a shallow baking pan. Roast in a 350 degree oven about 15 to 20 minutes for shelled and 20 to 25 minutes for in-shell peanuts. Remove from heat immediately. Peanuts continue to cook as they cool.

Microwave Oven Roasting: 2 cups raw shelled peanuts
Place peanuts in a 10-inch by 6-inch glass or similar microwave container. Dot lightly with butter. Microwave on HIGH for two minutes. Stir peanuts. Microwave two minutes at a time followed by stirring until peanuts have been cooking 10 minutes for light roast or 12 minutes for medium roast. Remove from microwave.

Oil Roasting or French Frying:
2 cups raw shelled red skin or blanched peanuts
Peanut oil (Amount specified by manufacturer of your deep fryer)
Heat oil in electric deep fryer. Add peanuts and cook, stirring frequently, for about five minutes. Drain on paper towels.

VEGGIE FRITTERS WITH THAI PEANUT SAUCE
1 cup whole wheat flour
1 tablespoon baking powder
¼ (one-quarter) teaspoon salt
5 teaspoons vegetable oil
2/3 cup cold water
4 cups mixed fresh vegetables, such as: asparagus tips, broccoli or cauliflower, carrot sticks, peapods, zucchini slices, or mushrooms
THAI PEANUT SAUCE
2 tablespoons finely chopped onions
¾ (three-quarter) cup roasted shelled Virginia-type peanuts
¼ (one-quarter) cup shredded coconut
¾ (three-quarter) cup water
½ (one-half) teaspoon garlic powder
2 teaspoons brown sugar
¼ (one-quarter) teaspoon cayenne
2 tablespoons soy sauce
2 tablespoons lemon juice

Combine flour, baking powder and salt in bowl. Stir in oil and mix until a loose ball is formed. Add water gradually, mixing until a stiff batter is formed. Blanch asparagus, broccoli, cauliflower, and carrots by dipping them into boiling water for one minute then drain and cool under cold running water. Zucchini and mushrooms do not have to be blanched. Dry on paper towels. Cut vegetables into large bite-size pieces. Dip prepared vegetables into batter, allowing excess to drip off. Cook in a deep fryer a few pieces at a time, until they float in oil or until golden brown, about two minutes. Remove from oil and drain on absorbent paper. Repeat until all vegetables are cooked. Keep warm while making dipping sauce.
Thai Peanut Sauce: Put onions, peanuts, coconut, water, garlic powder, sugar,  cayenne, soy sauce and lemon juice in a blender container and blend until almost smooth. Pour into a small sauce pan. Cook and stir until mixture boils and thickens. May be served warm or cold. Yields about one cup. Serves four.