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Crispy Sugar Snap Peas with Tarragon Aioli
Recipe

17 INGREDIENTS • 12 STEPS • 25MINS

Crispy Sugar Snap Peas with Tarragon Aioli

Crunch! The sound of these wonderfully golden Crispy Sugar Snap Peas. Served with a creamy and flavorful Tarragon Aioli, it makes for the perfect complement to the savory crunch of this delightful snack.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Crunch! The sound of these wonderfully golden Crispy Sugar Snap Peas. Served with a creamy and flavorful Tarragon Aioli, it makes for the perfect complement to the savory crunch of this delightful snack.
25MINS
Total Time
$1.88
Cost Per Serving
Ingredients
Servings
6
US / Metric
Tarragon Aioli
Garlic
2 cloves
Small Garlic, peeled
Fine Sea Salt
3/4 tsp
Fine Sea Salt, divided
Dijon Mustard
1/2 tsp
Dijon Mustard
Lemon
1
Lemon, juiced
1 Tbsp of juice needed plus more to taste
Avocado Oil
3/4 cup
Avocado Oil
or Neutral Oil
Tarragon
2 Tbsp
Chopped Tarragon
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Crispy Sugar Snap Peas
Fine Semolina Flour
3/4 cup
Fine Semolina Flour
Baking Powder
1/2 Tbsp
Baking Powder
Buttermilk
1 cup
Buttermilk
shaken
Peanut Oil
as needed
Peanut Oil
about 6 cups for frying
or Frying Oil of Choice
Sugar Snap Peas
3 cups
Sugar Snap Peas
trimmed, strings removed, patted dry
Coarse Sea Salt
1/2 Tbsp
Coarse Sea Salt
or Flaky Sea Salt
Lemon
1
Lemon
cut into wedges
Nutrition Per Serving
VIEW ALL
Calories
738
Fat
35.7 g
Protein
8.9 g
Carbs
37.6 g
Add to plan
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Crispy Sugar Snap Peas with Tarragon Aioli
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

Makes 6-8 servings.

Crispy Sugar Snap Peas are best served immediately, but you can transfer the prepared heat-safe pan or plate to a 200 degrees F (100 degrees C) oven for up to 30 minutes if needed.

Use a pasteurized egg if you have a compromised immune system or food safety concerns.
Cooking InstructionsHide images
step 1
To make a garlic paste, mince the Garlic (2 cloves) and Fine Sea Salt (1/4 tsp) 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 1 To make a garlic paste, mince the Garlic (2 cloves) and Fine Sea Salt (1/4 tsp) 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 (1/2 tsp), 1 Tbsp of Lemon (1), and remaining Fine Sea Salt (1/2 tsp) 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 (3/4 cup) 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 3 With the food processor running, very slowly drizzle a small amount of the Avocado Oil (3/4 cup) 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 (2 Tbsp).
step 4 Scrape down the sides of the bowl and add the Tarragon (2 Tbsp).
step 5
With the processor running, slowly drizzle in the Extra-Virgin Olive Oil (2 Tbsp). 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 5 With the processor running, slowly drizzle in the Extra-Virgin Olive Oil (2 Tbsp). 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 (3/4 cup), Fine Semolina Flour (3/4 cup), Baking Powder (1/2 Tbsp), and Fine Sea Salt (1/4 tsp).
step 6 In a large bowl whisk together the All-Purpose Flour (3/4 cup), Fine Semolina Flour (3/4 cup), Baking Powder (1/2 Tbsp), and Fine Sea Salt (1/4 tsp).
step 7
Pour the Buttermilk (1 cup) into a rimmed shallow dish or pie plate. Line a rimmed baking sheet or large heat-safe plate with paper towels.
step 7 Pour the Buttermilk (1 cup) 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 (3 cups) 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 9 Working in small batches, dunk Sugar Snap Peas (3 cups) 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 (1/2 Tbsp) while hot.
step 12
Repeat until all pea pods are fried, adjusting heat as needed to maintain oil temperature. Serve immediately with Lemon (1) and Tarragon Aïoli.
step 12 Repeat until all pea pods are fried, adjusting heat as needed to maintain oil temperature. Serve immediately with Lemon (1) and Tarragon Aïoli.
Tags
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Appetizers
Snack
Shellfish-Free
Vegetarian
Vegetables
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