Best Crispy Cornmeal Fried Leek Rings Inspired By Alton Ina Eat Like No One Else Recipes

Leek Rings image

Provided by Alton Brown

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 6

3 quarts oil (peanut, vegetable, or canola)
12 ounces leeks, cleaned and trimmed of dark green parts
1 1/2 cups milk
1 large egg
2 cups all-purpose flour
2 teaspoons kosher salt, plus additional for seasoning

Steps:

Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F.
Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time.
In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and 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 before serving. Season with additional salt, if desired.

Fried Leeks image

Provided by Food Network

Categories appetizer

Time 25m

Yield 5 to 10 servings

Number Of Ingredients 5

Steps:

In a medium sauce pot heat oil to 350 degrees F.
Clean and julienne leeks. Sift cornstarch and flour together. Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with salt. See Cook's Note.

Crispy Fried Leek Rings image

Provided by TROY RAY

Time 35m

Number Of Ingredients 9

1 large leek
3/4 c self rising flour [you may need an additional tablespoon or two for the correct consistency of batter]
1/2 c whole milk or buttermilk
2 Tbsp shallots, grated fine on a microplane
1 Tbsp cornstarch [plus extra to "dredge" sliced leek rings]
1 tsp kosher salt
1/2 tsp white pepper, ground
1/4 tsp cayenne pepper, optional
3 c peanut oil [approximate - enough for frying]

Steps:

1. Slice leek from the bottom [white] part to where the stalk becomes light / medium green in 3/8" to 1/2" rings. Carefully separate them into separate rings, discarding the tight, white centers.
2. Immerse rings in ice water and clean carefully. Remove, drain and carefully pat dry.
3. "Dredge" rings in cornstarch. Set aside.
4. Preheat peanut oil to 375 degrees.
5. Place flour in a bowl and whisk in milk. Add grated shallot. The batter should be the consistency of thin pancake batter. When you've achieved this, whisk in remaining ingredients.
6. Coat leek rings [in small batches] with the batter. Shake of excess and drop in oil and fry until deep, golden brown. Drain and sprinkle with sea or kosher salt while hot. Repeat steps until all rings are complete.
7. Fantastic on their own as a side dish, but equally as delicious on a burger, in a salad, or as a topping for soup. Enjoy!