Leek Rings

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F.
  2. Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time.
  3. 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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