October 1985
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12
large garlic cloves, sliced thick
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1/2
teaspoon
coarse salt, plus additional to taste
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2
cups
vegtable oil, preferably safflower or corn oil
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2
cups
raw peanuts, with or without skins as desired
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1
teaspoon
sesame oil
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In a bowl with a pestle mash 1 of the garlic slices with 1/2 teaspoon of the salt until a paste is formed.
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In a wok or deep skillet combine the vegetable oil and the remaining garlic and heat the mixture over moderately high heat until a deep-fat thermometer registers 300ºF. Add the peanuts and fry them, stirring and increasing the heat until the thermometer registers 250ºF, for 5 to 10 minutes, or until they are golden brown.
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Transfer the peanuts and the garlic with a slotted spoon to the bowl of garlic paste, drizzle them with the sesame oil, and stir the mixture until the peanuts are coated with the seasoning.
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Spread the peanut mixture on paper towels, season it with the additional salt, and let it cool completely.
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The peanuts improve in flavor if stored with the fried garlic slices in an airtight container overnight.
Cooks’ note: The peanuts may be made up to 1 week in advance and kept in an airtight cntainer in a cool, dry place.
