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1. In a small bowl place flour. Toss shallot rings in flour and let stand 10 to 15 minutes to become sticky. In a 12-inch skillet heat 1 inch of oil over medium-high heat. Using a slotted spoon, add half the shallots. Fry 3 to 4 minutes, until crisp and dark golden brown. Remove from oil; drain on double-thickness of paper towels. Fry remaining shallots. Sprinkle with salt; set aside. Pour frying oil from skillet and wipe clean.
2. Add 1 Tbsp. olive oil to the skillet and return to medium heat. Carefully arrange half the sprouts, cut-sides down, in the hot skillet. Cook, uncovered, 3 to 4 minutes or until the sprouts are well-browned. Remove sprouts from pan. Repeat with remaining olive oil and sprouts. Return reserved sprouts to the skillet. Add wine and deglaze pan by scraping up any browned bits from the bottom. Cover and cook 4 to 6 minutes more or until tender. Season to taste with salt and pepper. Transfer to a serving dish and top with the crispy shallots.