In this Good Eats show, Sprung a Leek, Alton Brown suggested that onion rings were invented when someone dropped a sliced onion in pancake batter and that we would have been better off if he would have dropped leeks in the batter… because leeks have less moisture and onions and therefore, remain crisper after frying.
Once again… my dear friend Alton is right!!!! I loved these Leek Rings and as a garnish to the Potato Leek Soup they work amazing. They are crisp, oniony and incredible snacks… I must say, I ate all the Leek Rings leaving nothing for when my mom tried it. Sorry… I am a bad daughter, I know…
About 2 cups of canola oil 1 leek, cleaned and trimmed of dark green parts 1/3 cup of whole-wheat pastry flour 1/3 cup of water, plus a few tbs more Salt and Pepper to season the batter Garlic Salt to sprinkle onto the rings after they’re fried
- Because we need the leek in rings, we need to cut the rings first and them dunk them in a large bowl or sink full of cold water to clean them thoroughly of any sand or dirt that they come with, particularly if you’re buying organic. Cut the leeks in ½ inch rings. No green pasrts this time…
- Separate them into layers very carefully. They might break open.
- In a medium saucepan, heat the oil over high heat. When you insert the back end of a wooden spoon, bubbles should form around the spoon end. Careful, do not insert a moist wooden spoon, as the water in the spoon can make the oil splatter… I learn these lessons the hard way… and make sure the pan is thoroughly dry to begin with…
- In a mixing bowl, mix together the flour, water and seasonings. Dunk the leek rings in the batter and transfer carefully into the hot oil in small batches.
- Watch the leek rings so they do not stick to much to each other. When they’re light golden, remove them from the oil and place them in a paper towel to drain the excess oil. Sprinkle them with garlic salt to taste while they’re still warm.
Enjoy as a garnish for our Potato Leek Soup or by themselves as a snack. Yummy!!!