Leek Rings Recipes

LEEK RINGS

Leek Rings image

Provided by Level Agency

Time 30m

Number Of Ingredients 6

Ingredients

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

Steps:

Heat the oil in a 5-quart Dutch fitted with a deep-fry thermometer oven over medium-high heat to 375ºF.
Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time.
Whisk together the milk and the egg in a medium mixing bowl. Combine the flour and salt in another medium mixing bowl. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third.
Dip one small handful of 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 until golden brown, 1 to 1 1/2 minutes. Using a spider strainer, carefully remove the rings to a wire rack set inside a half-sheet pan and drain for 2 to 3 minutes before serving. Season with additional salt, if desired.

SIMPLE VEGETARIAN LEEK PATTIES

Simple Vegetarian Leek Patties image

Crisp on the outside with a creamy interior. The trick to a crisp exterior is to remove as much moisture from the cooked leeks as possible, so please don't skip the step after draining. Very mildly flavored. Serve with a dipping sauce of choice, if desired.

Provided by Bren

Categories Side Dish Vegetables

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

1 large leek
water to cover
1 large egg
3 tablespoons dry bread crumbs
½ teaspoon salt
freshly ground black pepper to taste
3 tablespoons olive oil, or as needed

Steps:

Halve leek lengthwise and rinse under running water. Separate the layers to remove any sand. Cut each half down the centre and thinly slice.
Place leeks in a pot and add enough water so that leeks float but are not covered. Cover and bring to a boil. Reduce heat to a simmer and cook until tender, 25 to 30 minutes. Drain off excess water and return leeks to the pot.
Return the pot to the stove and simmer until all excess liquid has evaporated, stirring occasionally, 4 to 5 minutes. Transfer leeks to a bowl and add egg, bread crumbs, salt, and pepper. Divide into 4 equal portions.
Heat enough oil in a nonstick skillet to just cover the bottom. Heat on medium-high heat until oil shimmers. Use wet hands to form each portion into a 3-inch patty.
Place the patties into the hot skillet and cook for 2 to 3 minutes per side. Remove and place on a paper towel-lined plate. Serve warm.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 9 g, Cholesterol 46.5 mg, Fat 11.7 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 352.3 mg, Sugar 1.9 g

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