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    Crispy Parmesan Sugar Snap Peas with Zesty Tonnato Dip

    clock-icon35 minutes
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    Pixicook editorial team

    A delightful appetizer featuring crispy sugar snap peas coated in a light batter and topped with Parmigiano-Reggiano cheese, served with a zesty tonnato dip.

    Ingredients for Crispy Parmesan Sugar Snap Peas with Zesty Tonnato Dip

    units in
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    units in
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    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Vegetable Oil

    cups

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    Cornstarch

    cups

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    All Purpose Flour

    cups

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    Sparkling Water

    cups

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    Kosher Salt

    teaspoons

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    Freshly Ground Black Pepper

    teaspoons

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    Dried Chile Flakes

    teaspoons

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    Sugar Snap Peas, strings pulled off

    0 lb

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    Parmigiano Reggiano Cheese, for grating

    0 oz

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    Mint, for garnish

    0 oz

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    Lemon Wedges

    each

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    How to Make Crispy Parmesan Sugar Snap Peas with Zesty Tonnato Dip

    1. Prepare the draining tray

    Begin by preparing a tray with a double layer of paper towels and set it near your stove.

    2. Heat the oil

    Pour vegetable oil into a saucepan until it reaches about 2 inches deep, ensuring there is at least 3 inches of headroom to prevent overflow. Heat the oil to 375°F. Use a thermometer for accuracy.

    3. Prepare the batter

    In a medium bowl, whisk together the cornstarch and all-purpose flour. Gradually whisk in the sparkling water until you have a smooth batter. Season with kosher salt, freshly ground black pepper, and dried chile flakes.

    4. Coat and fry the sugar snap peas

    Once the oil is ready, dip the sugar snap peas into the batter, ensuring they are well-coated. Carefully lower them into the hot oil, working in batches to avoid overcrowding. Fry until the coating is puffed and light golden, about 2 minutes.

    5. Drain the fried snap peas

    Use a slotted spoon to transfer the fried snap peas to the paper towel-lined tray to drain any excess oil.

    6. Serve with garnish and tonnato

    Arrange the fried snap peas in a serving bowl. Grate Parmigiano-Reggiano cheese over the top, sprinkle with fresh mint leaves and dried chile flakes. Serve immediately with lemon wedges and a bowl of tonnato for dipping.

    Pitfalls and tips

    Choose Fresh, Crisp Sugar Snap Peas

    Ensure they are fresh, plump, and crisp for the best taste and crispiness when cooked.

    Blanch and Shock

    Blanch for 30-60 seconds and immediately shock in ice water to preserve color and texture, then dry thoroughly.

    High Heat Roasting

    Roast in a preheated oven at high temperature, spread in a single layer on parchment paper.

    Tonnato Dip Balance

    Use high-quality tuna and adjust lemon juice, capers, and anchovies for a balanced flavor.

    Even Coating of Parmesan

    Aim for a light, even coating using a fine grater for a fluffy texture that adheres well.


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