12 peeled shallots, very thinly sliced
100g/4oz plain flour
600ml/1 pint groundnut or vegetable oil
Toss the shallots with the flour and shake off the
Heat the oil in a heavy saucepan. The oil
is hot enough if it sizzles when a little piece of the
shallot mixture is dropped into it.
Using a slotted spoon, lower the shallots into the hot oil and fry until golden, about 3 minutes.
Lift out with the slotted spoon and drain on paper towels.
Can be prepared up to 3 hours before using.