1 Review

I didn't deep-fry these, but just added a bit of (olive) oil to a large skillet and swooshed them around in there with a spatula until brown and crispy. I think an element of sweet (a dusting of brown sugar?) would be nice here, as well.

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evelyn/athens August 28, 2013
Emeril Lagasse's Cayenne Roasted Peanuts