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Epicurious
Gourmet

Sugar Snap Pea Tempura

3.7

(18)

Image may contain Food and Fries
Sugar Snap Pea TempuraRob Fiocca

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

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.

Recipe information

  • Yield

    Makes about 120 hors d'oeuvres

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
Special equipment: a deep-fat thermometer
Accompaniment:soy dipping sauce

Preparation

  1. Step 1

    Whisk together flour and beer in a bowl until smooth.

    Step 2

    Heat 2 inches oil in a 4-quart heavy pot over moderate heat until it registers 365°F on thermometer.

    Step 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.)

    Step 4

    Serve sugar snaps warm.

TagsBeerAlcoholBeveragesJapaneseEast AsianAsianSugar Snap PeaPeaBean and LegumeVegetableStarterDinnerDairy FreeNut FreeVeganVegetarianEasyDeep FryGourmet

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