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Snap Peas with Crispy Shallots



  • 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


1. Line a large plate with paper towels and set aside. Place flour in a medium bowl and season with salt and pepper.

2. Heat 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. Place 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. Pour 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.


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