Green Beans with Fried Shallots

By susanwadle

Ingredients

• 2 large shallots
• 1/4 cup all purpose flour
• Peanut oil
• Sea salt
• 1 pound green beans
• Olive oil

Details

Adapted from dailycamera.com

Preparation

Step 1

Directions: Peel and slice shallots crosswise 1/8-inch thick using a sharp knife. Separate them into rings and toss them in a small bowl with the flour. Shake them in a sieve over the bowl to remove excess flour.

Pour peanut oil into a small heavy pot to a depth of 11/2 inches and heat over medium-high heat until a deep-fry thermometer registers 350 degrees. (If you don't have a thermometer, drop a piece of bread in the hot oil; it should float to the surface and brown in 60 seconds, less time and it's too hot.)

Working in a few small batches, add shallots to oil and fry, stirring constantly, until light golden brown, about 1-11/2 minutes. Remove shallots from oil with a slotted spoon and drain on a paper towel--lined plate, sprinkle with salt and let cool. (They can be stored in an airtight container in the refrigerator for a few days.)

Bring a large pot of heavily salted water to a boil. Add the green beans and blanch for 3-5 minutes until desired crispness. Transfer beans to a bowl of ice water and chill for 3 minutes. Transfer to a paper towel lined bowl to drain.

When ready to eat, reheat the beans quickly in a saute pan with a little olive oil. Serve with fried shallots on top.