Thursday, December 27, 2007

Leek Rings

Everyone knows - grease is good for what "ales" you. Get it? Ale = beer, anyways. Nothing quite calms to aching belly from one too many nights of overindulgence like a big basket of greasy goodness. Deep frying at home is kind of a committment, so this is a perfect snack that you can make in small quantities.

Leek Rings

2 quarts vegetable oil
1 leek
1 1/2 cups milk
1 large egg
1 1/2 cups all-purpose flour
2 teaspoons kosher salt, plus additional for seasoning

Cut off the dark green part of the leek. Slice the rest of the leek into 1/2-inch rings, separating them into layers. Place in a bowl full of water to dislodge any dirt. Drain and move onto a paper towel lined baking sheet.

Heat the oil in a heavy 4 or 5-quart pot over medium-high heat to 375 degrees.

In a medium bowl, whisk together the egg and milk. In another bowl, stir together the flour and salt. Divide the flour into 2 shallow dishes and put the milk/egg mix into a third. Take 1 small handful of leeks at a time and dip them first into one flour mixture, then into the milk/egg mix, 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 baking sheet lined with paper towels allow to cool for 2 to 3 minutes before serving. Sprinkle with a little more kosher salt and serve with mustart.

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