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

　　

Ingredients

Makes about 120 hors d'oeuvres

　　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

　　

Step 1

Whisk together flour and beer in a bowl until smooth.

　　

Step 2

Heat 2 inches oil in a 4-quart heavy pot over moderate heat until it registers 365°F on thermometer.

　　

Step 3

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.)

　　

Step 4

Serve sugar snaps warm.

　　Cooks' notes:

　　·Peas can be trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

　　·Batter can be made 2 hours ahead and chilled, covered. Whisk before using.