Prep Time: 15 minutes | Cook Time: 10 minutes | Makes: 24 servings
- 1 pkg (210g) Ganong Delecto Canadian Classics Peanut Clusters
- 1 1/4 cups (300 mL) all-purpose flour, divided
- 1/4 cup (60 mL) cornstarch
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 1/4 cups (300 mL) milk
- 1 egg
- Vegetable oil, for frying
Freeze peanut clusters in single layer on tray or baking sheet for about 2 hours or until frozen throughout.
Whisk together 1 cup (250 mL) flour, cornstarch, baking soda and salt.
Whisk milk with egg; whisk into flour mixture to make smooth batter.
Fill electric fryer with oil or fill deep saucepan with enough oil to come 2 inches (5 cm) up side of pan. Preheat oil to 375°F (190°C).
Dust frozen clusters with remaining flour. In batches of 4 or 5, using a fork, dip clusters into batter; allow excess to drip off. Fry immediately in hot oil, turning once, for about 1 minute or until batter is crisp and golden.
Remove with slotted spoon to paper towel–lined plate. Let cool for 5 minutes before serving.