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.