+

Snap Peas with Crispy Shallots

Snap Peas with Crispy Shallots

Ingredients (8)

  • 3 tablespoons all-purpose flour
  • Salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 2/3 cup thinly sliced shallots (about 2 to 3 medium)
  • 1 pound sugar snap peas, strings removed
  • 2 tablespoons water
  • Juice of 1/2 a medium lemon
Try Amazon Fresh
Nutritional Information
  • Calories211
  • Fat13.85g
  • Saturated fat1.93g
  • Trans fat
  • Carbs18.45g
  • Fiber4.28g
  • Sugar6.81g
  • Protein4.57g
  • Cholesterol
  • Sodium405.35mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

This recipe was featured as part of our Halloween Horror Movie Menu.

Instructions

  1. 1Line a large plate with paper towels and set aside. Place flour in a medium bowl and season with salt and pepper.
  2. 2Heat 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. 3Place 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. 4Pour 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.
Load Comments

Recommended from Chowhound

You'll Have Zero Beef with These Delicious Veggie Burgers
Recipe Round-Ups

You'll Have Zero Beef with These Delicious Veggie Burgers

by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...

5 Guacamole Mistakes You’re Making
Guides

5 Guacamole Mistakes You’re Making

by Dan Koday | Guac seems simple, but there are many ways it can go wrong—hence, these tips on how to make the best...

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas
Recipe Round-Ups

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas

by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...