- 1 cup all-purpose flour
- 1 cup beer (8 ounces; not dark)
- 1 to 1 1/2 quarts vegetable oil
- 1 pound sugar snap peas, trimmed
- Special equipment: a deep-fat thermometer
- Accompaniment:soy dipping sauce
- 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.