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RECIPE
17 INGREDIENTS 12 STEPS 25min

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.
Crispy Sugar Snap Peas with Tarragon Aioli Recipe | SideChef
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.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
25min
Total Time
21min
Active Time
$2.60
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Tarragon Aioli

2 cloves
Small Garlic , peeled
3/4 tsp
Fine Sea Salt , divided
1/2 tsp
Dijon Mustard
1
Lemon , juiced
1 Tbsp of juice needed plus more to taste
3/4 cup
Avocado Oil
or Neutral Oil
2 Tbsp
Chopped Tarragon
2 Tbsp
Extra-Virgin Olive Oil

Crispy Sugar Snap Peas

3/4 cup
Fine Semolina Flour
1/2 Tbsp
Baking Powder
1 cup
Buttermilk
shaken
6 cups
Peanut Oil
or Frying Oil of Choice
3 cups
Sugar Snap Peas
trimmed, strings removed, patted dry
1/2 Tbsp
or Flaky Sea Salt
1
cut into wedges
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Nutrition Per Serving

VIEW ALL
CALORIES
2668
FAT
260.7 g
PROTEIN
9.0 g
CARBS
38.3 g

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 Instructions

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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, Large 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 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 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 8
Pour the Peanut Oil (6 cups) 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 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.
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Nutrition Per Serving
Calories
2668
% Daily Value*
Fat
260.7 g
334%
Saturated Fat
45.2 g
226%
Trans Fat
0.0 g
--
Cholesterol
39.6 mg
13%
Carbohydrates
38.3 g
14%
Fiber
3.2 g
11%
Sugars
5.8 g
--
Protein
9.0 g
18%
Sodium
924.9 mg
40%
Vitamin D
0.5 µg
2%
Calcium
143.6 mg
11%
Iron
2.8 mg
16%
Potassium
285.0 mg
6%
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