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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 120 |
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These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing. Ingredients:
1 cup all-purpose flour |
1 cup beer (8 ounces; not dark) |
1 to 1 1/2 quarts vegetable oil |
1 pound sugar snap peas, trimmed |
accompaniment:soy dipping sauce |
Directions:
1. Whisk together flour and beer in a bowl until smooth.
2. Heat 2 inches oil in a 4-quart heavy pot over moderate heat until it registers 365°F on thermometer.
3. Working in batches of about 15, toss sugar snaps in batter until coated. Lift sugar snaps out of batter 1 at a time, letting excess batter drip off, and transfer to oil. Fry sugar snaps, turning with a slotted spoon, until golden, about 1 1/2 minutes. Transfer with slotted spoon to paper towels to drain. (Return oil to 365°F between batches.)
4. Serve sugar snaps warm.
5. Cooks' notes: ·Peas can be trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels. ·Batter can be made 2 hours ahead and chilled, covered. Whisk before using.
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