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

CRISPY FRIED LEEK RINGS

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!

LEEK RINGS

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.