Cooking Instructions
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Step 1
To make a garlic paste, mince the
Garlic (2 cloves)
and
Fine Sea Salt (1 g)
together, then press down on the garlic with the side of your knife. Move the side of the knife back and forth against the garlic and salt until a paste forms.
Step 2
Place the garlic paste,
Farmhouse Eggs® Large Brown Egg (1)
,
Dijon Mustard (3 g)
, 1 Tbsp of
Lemon Juice (1)
, and remaining
Fine Sea Salt (3 g)
in the bowl of a food processor; process 5 seconds just until mixture is combined.
Step 3
With the food processor running, very slowly drizzle a small amount of the
Avocado Oil (180 mL)
through the feed tube. Continue processing while maintaining a small but steady stream of oil. It should take 2-4 minutes to drizzle in the full 3/4 cup of avocado oil.
Step 4
Scrape down the sides of the bowl and add the
Tarragon (4 g)
.
Step 5
With the processor running, slowly drizzle in the
Extra-Virgin Olive Oil (30 mL)
. Scrape down the sides of the bowl again and, if desired, season with up to 1 tsp of additional lemon juice. Cover and set aside.
Step 6
In a large bowl whisk together the
All-Purpose Flour (95 g)
,
Fine Semolina Flour (125 g)
,
Baking Powder (7 g)
, and
Fine Sea Salt (1 g)
.
Step 7
Pour the
Buttermilk (240 mL)
into a rimmed shallow dish or pie plate. Line a rimmed baking sheet or large heat-safe plate with paper towels.
Step 8
Pour the
Peanut Oil (as needed)
into an extra-large heavy-bottom skillet. Heat over medium-high until it reaches 365-375 degrees F (185-190 degrees C).
Step 9
Working in small batches, dunk
Sugar Snap Peas (455 g)
in buttermilk and use tongs to turn, coat, and lift them, allowing excess to drip off. Immediately toss the pea pods gently in the flour mixture to coat them. Lift them, gently shaking off any excess flour, then carefully lower them into the hot oil. Do not overcrowd the pan.
Step 10
Fry the battered pea pods for about 3 minutes or until golden brown and crisp all around.
Step 11
With a slotted spoon, carefully remove the pea pods from the oil, allowing the excess oil to drip off; transfer them to the paper-towel-lined baking sheet or plate. Generously sprinkle with
Coarse Sea Salt (6 g)
while hot.
Step 12
Repeat until all pea pods are fried, adjusting heat as needed to maintain oil temperature. Serve immediately with
Lemon Wedges (1)
and Tarragon Aïoli.
