These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.
Ingredients
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
Directions
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.)
