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.
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.