SUGAR SNAP PEA TEMPURA
Categories Beer Vegetable Fry Cocktail Party Vegetarian Summer Vegan Sugar Snap Pea Gourmet
Yield Makes about 120 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Whisk together flour and beer in a bowl until smooth.
- Heat 2 inches oil in a 4-quart heavy pot over moderate heat until it registers 365°F on thermometer.
- 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.)
- Serve sugar snaps warm.
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[email protected]These were delicious! I used a gluten-free tempura batter mix, and they turned out perfectly.
double aa
[email protected]I followed the recipe exactly, but my batter didn't turn out right. The peas were still good, but the batter was too thick.
David Mercado
[email protected]These were a bit too oily for my taste. I think I'll try baking them next time.
Midday ssekibulala Ssekibulala
[email protected]I made these for my kids, and they loved them! They're a great way to get kids to eat their vegetables.
Yaretzi Martinez
[email protected]These were a bit fiddly to make, but they were worth the effort. The tempura batter was crispy and flavorful, and the peas were tender and sweet.
Fahima fahi
[email protected]I'm not usually a fan of tempura, but these sugar snap peas were amazing. The batter was so light and fluffy, and the peas were cooked perfectly.
hehe bhumika
[email protected]These were so good! I served them as an appetizer at my last party, and they were a huge hit. Everyone loved the combination of sweet and savory.
yash kumar
[email protected]I'm always looking for new ways to cook sugar snap peas, and this recipe didn't disappoint. The tempura batter was light and crispy, and the peas were perfectly tender.
S Asif
[email protected]These were a nice change of pace from my usual tempura recipes. I'll definitely be making them again!
Rory Newbanks
[email protected]Not my favorite.
Chetri Brother
[email protected]Meh.
Abhaya Bhim
[email protected]These were okay. The batter was a little bland, and the peas were a bit overcooked. I think I'll try a different recipe next time.
Carrol Blizard
[email protected]I'm not a big fan of tempura, but I thought I'd give this recipe a try. I was pleasantly surprised! The peas were really good, and the batter wasn't too heavy.
Benison Chihozie
[email protected]These were a bit more work than I expected, but they were worth it. The tempura batter was a little tricky to get right, but once I got the hang of it, the peas turned out perfectly.
Aibangbee Rachael
[email protected]I love sugar snap peas, and this recipe is a great way to enjoy them. The tempura batter gives them a nice crunch, and the dipping sauce adds a lot of flavor.
Susan Herman
[email protected]These were so easy to make and they turned out great! I used a store-bought tempura batter mix, and the peas were fried to perfection. I'll definitely be making these again.
Prince Ogbonna
[email protected]I've made tempura before, but I'd never tried it with sugar snap peas. They were delicious! The sweetness of the peas paired perfectly with the savory batter.
Lallu Ram Chaudhary
[email protected]These tempura-fried sugar snap peas were a delightful surprise! The batter was light and crispy, while the peas remained tender and flavorful. I served them with a simple dipping sauce of soy sauce and rice vinegar, and they were a hit with my family