Green Beans with Lemon Butter and Frizzled Shallots

Prepare shallots: In 2-quart saucepan, heat oil over medium heat until it reaches 360 degrees F on deep-fry thermometer. Meanwhile, in bowl, toss shallots with flour and 1/4 teaspoon salt until evenly coated. Drop one-third shallots into hot oil; fry 3 to 4 minutes or until golden, stirring frequently. With slotted spoon, transfer shallots to paper towels to drain. Return oil to 360 degrees F before repeating each time with remaining shallots. Prepare green beans: In 8-quart saucepot or Dutch oven, heat 1 inch water to boiling over high heat. Add beans; cook, uncovered, 10 to 15 minutes or until beans are tender-crisp, stirring occasionally. Drain beans in colander, then plunge into large bowl of ice water to stop cooking; drain thoroughly. If not using beans right away, store in self-sealing plastic bag in refrigerator up to 1 day. From lemon, grate scant 1 tablespoon peel onto sheet of waxed paper; squeeze 3 tablespoons juice. In same saucepot, melt butter over medium-high heat. Add lemon peel; cook 30 seconds. Add beans; cover and cook 5 to 7 minutes or until hot, tossing occasionally. Add lemon juice and remaining 1 teaspoon salt. Transfer beans to serving bowl; sprinkle with shallots to serve.