Leek Onion Rings

Looking for something to do with the leeks from your farm share?  Already tried the uber-delicious French leek gratin? Looking for something casual to eat alongside that BBQ beef sandwich?  How about onion rings?  Well I guess that’s leek rings.  I tried them tonight (alongside a bbq beef sandwich), adapting a recipe from Alton Brown.  Pretty good!  Crunchy, light onion flavor, quite good.  I forgot my camera at work though, so sorry…no pics just yet.

Leek Rings
3 quarts peanut or canola oil
12 ounces leeks, cleaned and trimmed of outer leaves
1 1/2 cups milk or cream
1 large egg
2 cups all-purpose flour
2 teaspoons kosher salt, plus additional for seasoning
2 tsp black pepper

Preheat the oil in a heavy pot over medium-high heat to 375 degrees F.

Slice the leeks into 1/2-inch wide rings, separating the layers out a bit.

In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour, black pepper and 2 tsps salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third.

Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown.

Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes; sprinkle with salt and serve.

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