Brush with 1 teaspoon oil and add to the shallots.

Brush the top of the batter with 1 teaspoon oil.

Pour remaining teaspoon oil in pan over high heat.

Toss with 1 teaspoon oil and a pinch of salt.

Meanwhile, pour the fat from the skillet, add 1 teaspoon oil and place over high heat.

Cook zucchini until tender, 1 to 2 minutes, in large skillet over medium heat with teaspoon oil.

In a large, heavy-bottomed pot, warm the remaining teaspoon oil over medium-low heat.

Brush both sides of onion slices with another teaspoon oil.

Add celery (and 1 teaspoon oil if necessary), and cook until slightly softened, about 4 minutes.

Place the remaining teaspoon olive oil in the skillet.