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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
Method
- 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.
