1. In a small bowl, whisk together the flour, salt, and sugar (the dry ingredients) until combined.
2. Add the whole milk gradually to the dry ingredients, whisking constantly to prevent lumps. Add the beaten egg and stir until smooth. Finally, stir in the olive oil. The batter should be thin and pourable, similar to a crepe batter.
3. Heat deep frying fat (vegetable shortening or neutral oil) in a heavy saucepan or deep skillet to approximately 375°F (190°C), measured with a frying thermometer. The fat should be deep enough to fully submerge the timbale iron.
4. Submerge the timbale iron in the hot fat for 30–60 seconds until the iron is thoroughly heated — this is essential for the batter to release cleanly.
5. Lift the hot iron from the fat, shake off excess fat, then dip it into the batter to about three-quarters of the iron's depth. Do not submerge the rim or the batter will seal around the iron and not release.
6. Immediately return the batter-coated iron to the hot fat. Fry for 2–3 minutes, until the timbale shell is golden brown and crisp and releases freely from the iron. If it does not release on its own, gently loosen with a fork.
7. Remove the timbale from the fat and invert it onto paper towels or brown paper to drain. Repeat with remaining batter, reheating the iron in the fat between each shell.
8. Serve the timbale shells warm as an entree case filled with a creamed vegetable, chicken, or seafood mixture, or as a sweet garnish.
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