Snap Peas with Crispy Shallots
Munching raw or blanched snap peas may be the purest way to enjoy their natural sweetness, but sautéing the pods and adding a sprinkle of fried shallots and a squirt of lemon juice ups the flavor factor while still keeping things simple.
|3 tablespoons||all-purpose flour|
|freshly ground black pepper|
|1/4 cup||olive oil|
|2/3 cup||thinly sliced shallot (about 2 to 3 medium)|
|1 pound||sugar snap peas, strings removed|
|juice of 1/2 a medium lemon|
1. Line a large plate with paper towels and set aside. Place flour in a medium bowl and season with salt and pepper.
2. Heat oil in a medium frying pan over medium-high heat until shimmering. Add shallots to the flour and toss with your fingers to combine. Transfer shallots to a mesh strainer and shake to remove any excess flour.
3. Place shallots in a single layer in the hot oil and cook, stirring frequently with a slotted spoon, until they’re golden brown all over, about 2 to 3 minutes. Remove to the paper-towel-lined plate. Season with salt and set aside.
4. Pour off all of the oil from the pan and discard. Wipe out the pan with a paper towel and return it to medium heat. Add snap peas and water and season with salt and pepper. Sauté until heated through, about 3 minutes. Remove snap peas from heat, sprinkle with lemon juice, and toss to coat. Taste and season with more salt and pepper as needed. Immediately transfer to a serving platter, top with crispy shallots, and serve.