Leek Rings

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Sprung a Leek

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
10 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 10 min
Total:: 30 min

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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

Directions

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.

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Comments & Reviews

recipe Leek Rings
Barbara Clarkston, MI 04-19-2009
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Too bland for me.
Rated: 3 stars out of 5

This isn't as hard to make as some reviewers have said. I agree with the review submitted by Robert, I prefer onion rings.... The leek rings are very milld to the point of near blandness. Read more
recipe Leek Rings
Robert Portland, TX 02-09-2009
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Interesting Take on an Old Favorite
Rated: 4 stars out of 5

Never having tried leeks before and an ardent fan of the onion ring, I decided to give this recipe a try. As other reviewers... commented, they are a bit tedious to make. I dispensed with the silliness of the two glove dipping stradegy Alton used and went straight for a simple pair of blade tongs. They made coating the small rings much easier and could be used to turn them in the fryinig pan as well. They tasted wonderful but the egg/flour batter Alton suggested didn't stay crisp for long .After 20 minutes or so they began to get somewhat "stale" so I tried it again the next day with a commercial Vidalia coating and was delighted with the outcome. The coating was crunchier and held up much longer than the egg/flour combo. As a final test I used the same coating on some good old fashioned sweet onions and found the taste better than the leeks altogether. Considering the extra price of the leeks and the sweeter taste of the "sweet" onions I think I'll leave the leeks for applications other than onion rings. As a side note, I found that the leeks irritated my eyes almost as much as regular onions while the sweet onions did not bother me at all. Read more
recipe Leek Rings
Justin Fort Wayne, IN 02-07-2009
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Wonderful Fried Veggies!
Rated: 5 stars out of 5

Rather than flour in the last dredging station, I used Panko bread crumbs, and it came out even better than I anticipated.... The only problem I ran into was that the egg dredge was a little thin and the Panko didn't stick too well, so next time I believe I will try flour, egg, flour, egg, then the Panko.Read more
recipe Leek Rings
Valerie Palatine, IL 03-22-2008
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Loved the strong leek flavor & crunch
Rated: 5 stars out of 5

This is the first time I have ever eaten leeks, and I trusted Alton to guide me through it. Very tasty - they are indeed... better than onion rings!!Read more
recipe Leek Rings
Erin Bonney lake, WA 02-01-2008
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Great Recipe
Rated: 4 stars out of 5

The Recipe was pretty great! I added bread crumbs to the dry mixture and it was a great addition.
recipe Leek Rings
Terri Jacksonville, FL 12-17-2007
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Alton does it better
Rated: 5 stars out of 5

The recipe was wonderful and very simple to follow. However, I did not have Alton's art of preparing as I ended up with a... club hand and a club fork. Tried every which a way and still had a mess. LOL. However, the recipe was very good. Maybe I just need more practice.Read more