Sugar Snap Pea Tempura

• 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

1. Whisk together flour and beer in a bowl until smooth.
2. Heat 2 inches oil in a 4-quart heavy pot over moderate heat until it registers 365F on thermometer.
3. Working in batches of about 15, toss sugar snaps in batter until coated.
4. Lift sugar snaps out of batter 1 at a time, letting excess batter drip off, and transfer to oil.
5. Fry sugar snaps, turning with a slotted spoon, until golden, about 1 1/2 minutes.
6. Transfer with slotted spoon to paper towels to drain.
7. (Return oil to 365F between batches.)
8. Serve sugar snaps warm.

flour, beer, vegetable oil, sugar, thermometer, accompaniment

Taken from www.epicurious.com/recipes/food/views/sugar-snap-pea-tempura-108159 (may not work)