Ingredients
Vegetable oil, for frying
6 ounces shallots, thinly sliced lengthwise (2 cups)
Kosher salt and freshly ground pepper
2 pounds green beans, trimmed
3 tablespoons unsalted butter
1 lemon, halved
Preparation
Heat 1/2 inch oil in a small skillet over medium. When oil shimmers (320 degrees), carefullyadd 1/3 cup shallots. Cook, stirring occasionally with a fork, until just golden and bubbles stop forming rapidly around shallots, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Continue frying remaining shallots in batches.
Combine beans, butter, and 1/2 cup water in a large straight-sided skillet; season with salt and pepper. Bring to a boil over medium-high, then cook, tossing frequently, until water evaporates, butter begins to brown, and beans are vibrant green and crisp-tender, 8 to 10 minutes. (If water evaporates too quickly, add more, a few tablespoons at a time.)
Transfer beans to a serving platter and squeeze lemon over top. Serve, with shallots alongside, or top with shallots just before serving.
