Crispy fried shallots

• groundnut oil, for frying
• 4 banana shallots, sliced into rings
• 100 ml/3½ fl oz/scant

Heat 2cm/¾in of oil in a deep, heavy-based saucepan to 170°C/325°F, when a cube of bread browns in 60 seconds.

Dip the shallot rings into the milk and make sure all the rings have separated, then dip in the flour, shaking off any excess.

Fry in the hot oil for about 3 minutes until crisp, then drain on kitchen paper and serve hot.