Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Sprung A Leek
Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

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

Directions

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.

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