I have to admit something though, I cannot take credit for these yummy rings. Chris took the helm on this one. I helped him get everything together, but he coated the leeks and fried them. We both will admit to you that he cooked them just a tad bit too long, so some were more on the burned side then others, but neither of us cared...they were so GOOD!!! So I gotta say, Thank you so much my love. I appreciate your help and know that you never can spend too much time in the kitchen with me!
If you are an onion ring fan, I HIGHLY recommend you trying this recipe. Actually, I am VERY particular about my onion rings and I LOVE these tasty little bites!
Recipe from Alton Brown
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
Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F. (We used our deep fryer)
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. Enjoy!