Ingredients
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: soy dipping sauce
Directions
1.
Whisk together flour and beer in a bowl until smooth.
2.
Heat 2 inches oil in a 4-quart heavy pot over moderate heat until it registers 365°F on thermometer.
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.)
4.
Serve sugar snaps warm.
6.
Peas can be trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
7.
Batter can be made 2 hours ahead and chilled, covered. Whisk before using.
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