Ingredients

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

Instructions

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.