Adobong Mani (Filipino Fried Peanuts with Garlic)
Fried peanuts with salt and garlic.
Servings 8
Calories 228kcal
Cost $2 - $3
Equipment
- Wok or wide pan
- Skimmer, Slotted Spoon, or Strainer
- Baking Sheet (optional)
Ingredients
- 8 ounces raw shelled peanuts, about 1½ cups
- 1 cup neutral oil more as needed
- 8 cloves garlic thinly sliced (more if you like)
- Salt to taste
Optional
- Labuyo or Thai chili, white pepper, chili powder, or five-spice
Instructions
- Rinse peanuts and air-dry on a tray for about 10 minutes.
- Thinly slice garlic.
- Place peanuts in a wok and cover with cold oil. Turn heat to medium-low and stir often.
- When small bubbles form around the peanuts, add garlic.
- Cook until garlic is lightly golden and peanuts are done (about 3-5 minutes).
- Turn off heat and strain right away. Spread on paper towels and sprinkle with salt while warm.
Notes
- Peanuts: Use raw, shelled peanuts. Smaller ones cook faster and stay crunchier.
- Oil: Any neutral oil with high smoke point.
- Optional: Add labuyo or Thai chili, white pepper, chili powder, or five-spice for extra flavor.
- Let cool completely before storing.
- Keep in an airtight container at room temperature for up to 1 month.
For longer storage, refrigerate for up to 2 months. - Keep away from moisture — humidity can make them go rancid faster.
- Start peanuts in cold oil so they cook evenly and turn extra crunchy.
- Stir often to keep garlic from burning.
- Pull them out when light golden — they’ll keep cooking from leftover heat.
- Slightly under is better than over (burnt peanuts taste bitter).
- Salt while warm so it sticks better.
Nutrition
Calories: 228kcal | Carbohydrates: 5g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 7mg | Potassium: 223mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg