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Slice the shallots, place them in a bowl with 1 cup of buttermilk and let them sit for at least an hour.
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Put 1/2 cup of flour, salt, pepper (and any other seasonings) in another bowl.
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Scoop the shallots out of the buttermilk with a fork and dredge in the flour mixture.
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In a pan, heat a decent amount of oil on medium/medium high.
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When the oil starts to sizzle, pull the shallots out of the flour mixture with a fork. Gently shake off the excess and toss them in the oil.
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Carefully move the shallots around in the oil so they don't stick to each other.
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Pull the shallots out when they are golden brown. (This won't take long!)
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Place them on a paper towel to drain the excess oil
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ENJOY!