Makesabout 120 hors d’oeuvres
- Active time:45 min
- Start to finish: 45 min
June 2003
These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.
-
1
cup
all-purpose flour
-
1
cup
beer (8 oz; not dark)
-
1 to 1 1/2
qt
vegetable oil
-
1
lb
sugar snap peas, trimmed
-
Special equipment:
a deep fat thermometer
-
Accompaniment:
-
Whisk together flour and beer in a bowl until smooth.
-
Heat 2 inches oil in a 4-quart heavy pot over moderate heat until it registers 365°F on thermometer.
-
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.)
-
Serve sugar snaps warm.
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.
