|1 lb||green beans, washed with stems trimmed off|
|1||clove garlic, minced|
|2||medium Shallots, sliced as thin as possible|
|1 tbsp||all purpose flour|
|–||neutral tasting oil such as canola or grapeseed|
Blanch green beans in boiling, salted water for 1 – 2 minutes until just tender, shock in ice water, and set aside. Heat neutral oil in a shallow frying pan. Pat shallots dry and toss in all purpose flour. Place one shallot in the oil to test the temperature – the shallot should sizzle and float. Fry the shallots in batches until golden brown, transfer onto a paper towel lined plate, and sprinkle with salt. When ready to serve, heat olive oil over medium heat in a saute pan. When the oil is shimmering add your garlic, let it sizzle, and then toss in the beans. Saute for 2 – 3 minutes, transfer to a serving dish and garnish generously with crispy shallots.