Slice shallots or onions ⅛” thick and separate the rings. Transfer the slices to a sieve or colander and rinse under cool water to wet the entire surface area of each ring. Shake off the excess water well, then toss the rings in the flour to coat.

Arrange the rings on a wire rack, (they can stack offset, just keep them as separated as possible to air can circulate) and refrigerate 15-30 mins. (Longer is best, but if you’re short on time, 15 minutes will work just fine!)

Heat ½” of oil in a cast iron or heavy bottomed pan to 365F and line a rimmed baking sheet with paper towels for draining. When the oil is hot, fry the onion or shallot slices in batches. Fry 2-4 minutes for shallots and 4-6 minutes for onions, stirring occasionally. Use a heat-proof spider or slotted utensil to scoop the slices, then transfer to the prepared paper towels to drain. Sprinkle with superfine salt, and enjoy!