Fried Sugar Snap Peas with Tarragon Aioli

1. In a large bowl whisk together the all-purpose flour, semolina flour, baking powder, and 1/4 tsp. fine sea salt. Pour buttermilk into a rimmed shallow dish or pie plate. Line a rimmed baking sheet or large heat-safe plate with paper towels.

2. Pour the oil into an extra-large heavy-bottom skillet. Heat over medium-high until 365°F to 375°F. Working in batches, dunk pea pods in buttermilk and use tongs to turn, coat, and lift them, allowing excess to drip off. Immediately toss the pea pods gently in the flour mixture to coat them. Lift them, gently shaking off any excess flour, then carefully lower them into the hot oil. Do not overcrowd the pan.

3. Fry pea pods 3 minutes or until golden brown all over and crisp. With a slotted spoon, carefully remove pea pods from oil, allowing excess oil to drip off; transfer to the paper-towel-lined baking sheet or plate. Generously sprinkle with flaky sea salt while hot. Repeat until all pea pods are fried, adjusting heat as needed to maintain oil temperature. Serve immediately with lemon wedges and Tarragon Aïoli. Serves 6.

Tarragon Aioli

1. To make a garlic paste, chop the garlic and 1/4 tsp. fine sea salt together, then press down on the garlic with the side of your knife. Move the side of the knife back and forth against the garlic and salt until a paste forms.

2. Place the garlic paste, egg, mustard, lemon juice, and an additional 1/2 tsp. fine sea salt in a food processor; process 5 seconds or until mixture is just combined. With food processor running, very slowly drizzle a small amount of the canola oil through the feed tube. Continue processing while maintaining a small but steady stream of oil. (It should take 2 to 4 minutes to drizzle in the full 3/4 cup of canola oil.)

3. Scrape down sides of bowl. Add tarragon. With processor running, slowly drizzle in the olive oil. Scrape down sides of bowl and season with up to 1 tsp. additional lemon juice. Serve with Fried Sugar Snap Peas or refrigerate, covered, up to 5 days. Makes 1 cup.

I think it is important to note the importance of removing the strings from the snap peas here as well as maintaining the right oil temperature and not overcrowding the pan while frying. -enough oil is needed to fill the cooking vessel about one-third full -re: the aioli, after using mint in the flatbread I thought that mint might be omitted here. I made mint optional in the ingredient list to reflect this thinking and flexibility. It works well either way. Fried Sugar Snap Peas are best served immediately, but you can transfer the prepared heat-safe pan or plate to a 200-degree oven for up to 30 minutes if needed.

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Use a pasteurized egg if you have a compromised immune system or food safety concerns.