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Whisk together the flour and salt.
Add the eggs and gradually whisk in the milk until smooth.
Let the batter rest for at least 30 minutes.
Preheat the oven to 220°C (425°F).
Place a 12-hole muffin tin in the oven with about 1 teaspoon of oil in each cup.
Heat the tin for 10–15 minutes until the oil is very hot.
Quickly remove the tin from the oven.
Pour the batter into each cup, filling about halfway.
Return immediately to the oven.
Bake for 20–25 minutes until well risen, crisp, and golden brown.
Do not open the oven door during baking, or they may collapse.