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