A lot of people like walnuts , but are off-put by the bitter tasting papery pellicle (skin) that covers walnut meat. Removing that skin, though time consuming, results in a much-more-delicious nut. Deep fried and sprinkled with cayenne and sea salt, skinned walnuts are a fabulous snack. Here is one-time-famous Chicago restaurateur Jimmy Wong’s method for removing the walnut skins, and deep-frying the skinned nuts.
Makes 4 or 5 snack-sized servings
- 1 1/2 cups walnuts
- 4 to 6 cups water
- Peanut oil for deep-fat fryer
- Salt and cayenne pepper to taste
- Boil water. Cook walnuts in boiling water for 15 minutes. Drain in colander. Shock with cold water.
- Heat more stove-top water to boiling again and boil walnuts a second time for three minutes. Rinse. Drain.
- Remove skins by peeling off with a tweezer, or using a mushroom brush.
- Heat cooking oil in deep fat fryer. Fry walnuts in oil at 360 until golden brown. Remove to a paper towel and sprinkle with salt, cayenne pepper and (if desired) a little sugar.