Snap Peas with Crispy Shallots

Serves: 4

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.

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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
2 tablespoons water
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.

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