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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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This entry was posted in General Musings and tagged farm share, local, vegetables on October 10, 2009 by Lauren.

About Lauren

Foodie, blogger, instructional technologist and the Evernote Ambassador for Home Cooking.

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