Snap Peas with Crispy Shallots

Ingredients

• 3 tablespoons flour all-purpose
• 0.5  juice of lemon 
• 0.3 cup olive oil 
• 0.7 cup shallots thinly sliced ( 2 to 3 medium)
• 1 pound sugar snap peas 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• paper towels
• sieve
• slotted spoon

Directions

1. Line a large plate with paper towels and set aside.
2. Place flour in a medium bowl and season with salt and pepper.
3. Heat oil in a medium frying pan over medium-high heat until shimmering.
4. Add shallots to the flour and toss with your fingers to combine.
5. Transfer shallots to a mesh strainer and shake to remove any excess flour.
6. 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.
7. Remove to the paper-towel-lined plate. Season with salt and set aside.
8. 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.
9. Add snap peas and water and season with salt and pepper. Sauté until heated through, about 3 minutes.
10. 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.