Crispy Fried Leek Rings
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- 1 large
- 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]
1Slice 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.
2Immerse rings in ice water and clean carefully. Remove, drain and carefully pat dry.
3"Dredge" rings in cornstarch. Set aside.
4Preheat peanut oil to 375 degrees.
5Place 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.
6Coat 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.
7Fantastic on their own as a side dish, but equally as delicious on a burger, in a salad, or as a topping for soup. Enjoy!