Crispy Sugar Snap Peas with Zesty Tarragon Aioli: Your New Favorite Snack

Craving a vibrant, flavorful, and irresistibly crunchy snack that’s also packed with fresh goodness? Look no further than these delightful crispy sugar snap peas! Coated in a light semolina batter and fried to golden perfection in mere minutes, they offer a similar satisfying texture and rich flavor profile to Italian fritto misto, but with a unique green twist. The real magic happens when you pair them with our homemade tarragon aioli, a creamy, aromatic dip that elevates every bite. Even the pickiest eaters, including children, will be eager to get their daily dose of vegetables with this exciting preparation.

The beauty of this dish lies in its speed. Once you have your ingredients prepped, the actual frying process is remarkably quick. Therefore, we highly recommend preparing your tarragon aioli ahead of time so it’s perfectly chilled and ready for dipping the moment those crispy peas emerge from the oil. Let’s dive into creating this exquisite homemade sauce first.

What is Aioli? Unraveling the Creamy Debate

Many people mistakenly think of aioli as simply a fancier term for homemade mayonnaise. While both are creamy, emulsified sauces, there’s a distinct difference that sets them apart, primarily in their base ingredients and flavor. Traditional aioli, originating from the Mediterranean, is fundamentally made from garlic and olive oil, slowly emulsified to create a rich, pungent, and savory condiment. Mayonnaise, on the other hand, typically uses egg yolks and a more neutral oil like canola or avocado oil, resulting in a milder, often tangier flavor. Although their final appearance can be similar, their taste profiles are unmistakably unique. For a deeper dive into the nuances, our culinary experts at Bon Appétit offer a comprehensive explanation.

Crafting the Perfect Homemade Tarragon Aioli: Essential Ingredients

Creating your own aioli from scratch is a rewarding experience, and this tarragon-infused version is particularly special. Each ingredient plays a vital role in building its complex, refreshing flavor and luxurious texture. Here’s what you’ll need and why:

• Garlic: The cornerstone of any great aioli. Finely minced garlic is essential to distribute its robust flavor evenly without leaving large, unwanted chunks. For the smoothest result, consider using a garlic press or even a fine cheese grater to turn the cloves into a fine paste.
• Fine Sea Salt: Crucial for seasoning and helping to create the garlic paste. Finely ground table salt can be used as an alternative, but sea salt often provides a cleaner taste.
• Large Egg: The emulsifier that binds everything together. Whether chilled or at room temperature, a fresh large egg is key to achieving a stable and creamy aioli. For those with immune system concerns, a pasteurized egg is a safe alternative.
• Dijon Mustard: More than just a flavor enhancer, Dijon mustard adds a layer of sophisticated, complex flavor that regular yellow mustard simply can’t replicate. Its natural emulsifying properties also aid in the aioli’s creamy texture, while its acidity brightens the overall taste.
• Freshly Squeezed Lemon Juice: This provides a necessary zing, cutting through the richness of the oils and balancing the flavors. Freshly squeezed is always superior to bottled for its vibrant, pure acidity.
• Avocado Oil: Chosen for its clean, delicate flavor and smooth texture, avocado oil is an excellent choice for a neutral base that allows the tarragon and garlic to shine. While you could substitute with a light olive oil, avocado oil offers a more subtle backdrop.
• Fresh Tarragon: The star herb of this aioli. Tarragon boasts a unique, slightly sweet, and subtly anise-like flavor that is both fragrant and distinctive. Using fresh, finely chopped tarragon is paramount here, as its dried counterpart simply won’t deliver the same aromatic punch.
• Extra-Virgin Olive Oil (EVOO): My personal preference is always for single-source EVOO from Italy. The less processed it is, the healthier and more delicious the olive oil will be, contributing a rich, authentic flavor to the aioli without overpowering the tarragon.

The Art of Emulsification: Making Tarragon Aioli with Ease

While making aioli by hand is traditionally done with a whisk and a lot of elbow grease, slowly drizzling in oil until an emulsion forms, a small food processor can simplify the process immensely, ensuring consistent results without the strenuous effort. If you’re up for a challenge and some serious muscle power, go ahead with the whisk! However, for most home cooks, the convenience of a food processor is invaluable, especially when aiming for a perfectly smooth and creamy consistency.

For smaller batches like this tarragon aioli, you don’t necessarily need to pull out your full-sized processor. A mini-version works wonderfully. Many mini-processors come with a lid designed with small receptacles or pinholes, allowing you to slowly stream in the oil while the blades continuously blend, creating that perfect, stable emulsion. This controlled addition of oil is critical for success.

Getting Started: The Essential Prep Work for Aioli

Before you begin the emulsification process, a bit of careful preparation will set you up for success:

• First, ensure your fresh tarragon is thoroughly washed, dried, and finely chopped. The smaller the pieces, the better its flavor will integrate into the aioli.
• Next, create a smooth garlic paste. This is easier than it sounds. Mince your garlic cloves as finely as possible using your sharpest chef’s knife. Sprinkle about 1/4 teaspoon of fine sea salt over the minced garlic on your cutting board. Using the flat side of your knife blade, press down firmly on the garlic and salt mixture, then rock the blade back and forth, scraping and pressing. Continue until the garlic transforms into a smooth, fragrant paste. This method helps to release the garlic’s essential oils and distribute its flavor evenly throughout the aioli.

Step-by-Step Aioli Instructions:

1. Combine the Base: Place the prepared garlic paste, the large egg, Dijon mustard, 1 tablespoon of fresh lemon juice, and the remaining 1/2 teaspoon of fine sea salt into the bowl of your food processor. Pulse for about 5 seconds, just until all these ingredients are well combined.
2. Slow Emulsification: With the food processor running continuously, very slowly drizzle in the avocado oil through the feed tube. The key here is patience; maintain a small, steady stream of oil. This process should take approximately 2 to 4 minutes to incorporate the full 3/4 cup of avocado oil. The slow addition allows the oil to gradually emulsify with the egg and other ingredients, resulting in a thick, stable aioli.
3. Add Tarragon and Finish: Stop the processor and scrape down the sides of the bowl to ensure all ingredients are fully incorporated. Add the chopped fresh tarragon. With the processor running again, slowly drizzle in the extra virgin olive oil. Scrape down the sides of the bowl one more time. Taste and, if desired, add up to 1 teaspoon of additional fresh lemon juice to brighten the flavors. Your homemade Tarragon Aioli is now ready!

And just like that, you have a vibrant, creamy, and deeply flavorful homemade Tarragon Aioli! This condiment is the perfect partner for the savory crunch of our crispy sugar snap peas, creating a harmonious balance of textures and tastes. If you’re pressed for time or simply prefer other flavors, these fried snap peas are also wonderfully delicious dipped in your favorite store-bought ranch dressing. But for the full experience, the homemade aioli is truly unmatched.

Not a Fan of Aioli? Explore Other Delicious Dips!

While we believe this tarragon aioli is a game-changer, taste is personal! If you’re looking for other fantastic dipping options to pair with your crispy sugar snap peas, consider these flavorful alternatives:

• For a bold and tangy kick, these snap peas are truly delicious when served with our Creamy Horseradish Sauce & Dip. The heat of the horseradish offers an exciting contrast to the sweet peas.
• Another superb combination is dipping your crispy sugar snap peas into our rich and smoky Smoked Red Pepper Sauce. Its depth of flavor adds a wonderful dimension.
• And of course, for a classic and wholesome option, there’s always our awesome homemade Basic But Delicious Hummus. The creamy texture and earthy notes of hummus are surprisingly delightful with the crispy peas.

Introducing the Star: Crispy Sugar Snap Peas

Now that our exquisite tarragon aioli is prepared and waiting, it’s time to focus on the star of the show: the crispy sugar snap peas themselves! These vibrant green pods are naturally sweet and crisp, making them an ideal candidate for a light, crunchy coating that transforms them into an irresistible snack or side dish. The key to their unique texture lies in the semolina flour, which gives them that Italian fritto misto feel.

The Secret to Superior Crunch: Understanding Semolina Flour

As true food enthusiasts know, the quality of your ingredients makes all the difference. When it comes to flour, I am particularly meticulous, always opting for organic, non-GMO, and glyphosate-free varieties. For this recipe, which specifically calls for semolina flour, my choice is an easy one: Caputo Semolina Flour, directly imported from Italy. Its superior quality truly shines through in the final crispiness of the snap peas.

You might be fortunate enough to find Caputo semolina flour at a local Italian bakery, specialty deli, or even at Whole Foods. If not, it’s widely available for prime delivery on Amazon, making it accessible to everyone.

What Exactly is Semolina?

Semolina is a coarse, pale yellow flour produced from “durum” wheat. Durum wheat is renowned as the hardest species of wheat, characterized by its exceptionally high protein and gluten content. This hardness makes it highly resistant to the typical fine-milling process used for all-purpose flour. As a result, the milling of durum wheat yields distinctive coarse wheat middlings, which are precisely what we call semolina flour. This unique composition is why it behaves differently in cooking and is perfect for creating that desired crispy texture. For a more detailed explanation of semolina’s properties and origins, the experts at The Spruce Eats offer valuable insight.

What Does Semolina Flour Taste Like?

Beyond its texture, semolina flour contributes its own subtle flavor. It has a distinctly sweet, slightly nutty taste that enhances the overall profile of whatever it’s used in. Its coarse texture, often compared to that of cornmeal, is what helps create such a wonderful crisp coating when fried, providing a delightful textural contrast to the tender snap peas within.

Essential Ingredients for Crispy Sugar Snap Peas

To create the perfect crispy coating and ensure optimal flavor for your sugar snap peas, gather these key ingredients:

• Unbleached All-Purpose White Flour: Just like with semolina, I prioritize organic, non-GMO, and glyphosate-free flour. My personal favorite comes from a domestic company, Sunrise Flour Mill in Minnesota, known for its high-quality products. This flour provides structure to the batter.
• Finely Milled Semolina Flour: As discussed, Caputo Semolina Flour from Italy is my top choice. Its coarse texture is what imparts that signature crispiness and beautiful golden hue, making it indispensable for this recipe.
• Baking Powder: A leavening agent that plays a crucial role in achieving a lighter, fluffier, and more airy texture in the coating. It reacts during frying to create small bubbles, contributing to the irresistible crunch.
• Fine Sea Salt: Used in the flour mixture to season the coating from within.
• Buttermilk: Be sure to give your buttermilk a good shake before measuring. The lactic acid in buttermilk not only provides a subtle tangy flavor that enhances the overall taste but also reacts with the baking powder. This reaction produces carbon dioxide bubbles, which are essential for creating that wonderfully light and crunchy fried coating.
• Peanut Oil: My preferred oil for frying in this recipe. Peanut oil is a vegetable oil known for its high smoke point, which means it can reach the necessary high temperatures for frying without burning. Its mild, nutty flavor is also complementary, though any frying oil of your choice with a high smoke point will work.
• Fresh Sugar Snap Pea Pods: The star vegetable! Select plump, bright green pods. It’s crucial to trim the ends and, most importantly, remove the tough string that runs along each side. Sugar snap peas are a hybrid of snow and garden peas, celebrated for their crispness, sweetness, and edible pods. They are incredibly versatile and rich in nutrients, making them a fantastic choice whether raw or cooked.
• Coarse or Flaky Sea Salt: Or kosher salt. This is for sprinkling over the fried peas immediately after they come out of the oil. The coarse texture of these salts allows them to adhere beautifully and provide a burst of seasoning with every bite. I always keep a small open bowl of it by my stove for easy “pinching” as needed.
• Lemon Wedges: For serving. A squeeze of fresh lemon juice over the hot, crispy peas adds a bright, zesty finish that truly elevates the dish.

Prep Work for the Sugar Snap Peas

Before you start cooking, a little preparation goes a long way. It’s super important to properly clean your pea pods. Begin by pinching off both ends of each pod. Then, gently pull the string that runs down both sides of the pod – this string can be tough and fibrous if left on. This step makes the peas far more enjoyable to eat. If you have kids around, turn this into a fun, collaborative kitchen project! They’ll enjoy the hands-on process, and you’ll get through the prep in a flash.

Frying to Perfection: Your Crispy Sugar Snap Pea Assembly Line

Efficiency is key when frying. Setting up a dedicated assembly line right by your stove will make the process smooth and enjoyable. Here’s how to arrange your stations:

• Station 1: Buttermilk Bath. Start with a pie plate or a shallow bowl filled with the buttermilk. This will be the first dip for your peas.
• Station 2: Flour Mixture. Next, have a large bowl containing your whisked-together dry flour mixture (all-purpose flour, semolina, baking powder, and salt). This is where the peas get their crispy coating.
• Station 3: Hot Oil. On the stove, place a large, heavy-duty skillet (cast iron or a sturdy Dutch oven works well) filled with your peanut oil, heating up to the ideal frying temperature of 365°F to 375°F. Using a thermometer is highly recommended to maintain consistent heat.
• Station 4: Drainage & Seasoning. Finally, have a large baking sheet lined with several layers of paper towels ready. This is where your freshly fried peas will drain excess oil and be seasoned.

Frying the Crispy Sugar Snap Peas: Step-by-Step

1. Prepare the Coating and Setup: In your large bowl, whisk together the all-purpose flour, semolina flour, baking powder, and 1/4 teaspoon of fine sea salt. Pour the buttermilk into a separate rimmed shallow dish or pie plate. Line a rimmed baking sheet or large heat-safe plate with paper towels, preparing your drainage station.
2. Heat the Oil: Pour the peanut oil into your extra-large heavy-bottom skillet. Heat the oil over medium-high heat until it reaches a temperature of 365°F to 375°F. Using a kitchen thermometer is crucial here to ensure perfect crispiness without burning.
3. Batter and Fry in Batches: Working in small batches (to avoid overcrowding the pan and dropping the oil temperature), dunk a handful of pea pods into the buttermilk bath. Use tongs to turn and coat them thoroughly, allowing any excess buttermilk to drip off. Immediately transfer these wet pea pods to the flour mixture and gently toss them to coat them completely. Lift them out, shaking off any excess flour, then carefully lower them into the hot oil.
4. Fry to Golden Perfection: Fry the battered pea pods for approximately 3 minutes, or until they turn a beautiful golden brown and are crisp all around. With a slotted spoon, carefully remove the pea pods from the oil, allowing any excess oil to drip back into the pan before transferring them to your paper-towel-lined baking sheet or plate.
5. Season and Serve: While the fried snap peas are still hot, generously sprinkle them with coarse or flaky sea salt. Repeat the frying process with the remaining pea pods, adjusting the heat as necessary to maintain a consistent oil temperature. Serve immediately with fresh lemon wedges and your homemade Tarragon Aioli. This recipe makes 6 to 8 servings.

That’s a tray of pure deliciousness right there! Remember, giving the pea pods plenty of room in the pan while frying is crucial. This allows them to fry evenly and helps maintain the oil temperature, leading to that perfectly golden, crispy exterior. As each batch of fried snap peas is placed on the prepared tray, don’t forget to generously sprinkle them with some coarse salt. The salt adheres beautifully to the hot coating, enhancing every bite.

Serving Tips and Recipe Notes

These crispy sugar snap peas are absolutely at their best when served immediately, hot and fresh from the pan. The crunch is unparalleled at this point. If you need to keep them warm for a short period, they can be held in a 200°F oven for about 30 minutes without losing too much of their crispness.

This recipe is an adaptation of one I discovered at The BHG Test Kitchen. While I largely followed their method, I made specific changes regarding the oils used. I’m not a fan of canola oil or generic vegetable oil due to health considerations, so I opted for avocado oil and extra virgin olive oil for the aioli. For frying the snap peas, peanut oil proved to be an excellent choice due to its high smoke point and neutral flavor profile. You might notice some of the coating naturally breaking away during frying, allowing the vibrant green of the pea pods to peek through. This is perfectly normal and simply adds to the rustic, homemade charm of the dish.

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More Delicious Crispy Snacks to Explore!

If you’ve enjoyed the satisfying crunch of these sugar snap peas, you might also love these other crispy snack recipes: