Crispy Cornmeal Fried Leeks
- 4 whole Leeks
- 1 cup Buttermilk
- 3/4 cups All-purpose Flour
- 18 cups Stone Ground Corn Meal
- Kosher Salt And Black Pepper To Taste
- 1 quart Vegetable, Peanut, Or Canola Oil, Use Enough To Cover The Bottom Of Your Pan And Up An Inch
- Take off the dark green parts of the leeks and discard or save them for your compost pile.
- Slice the leeks into rings.
- The rings dont need to be separated.
- Soak the leek rings in a bowl of water to remove dirt (dirt should sink to the bottom).
- Rinse the leeks well.
- Put the buttermilk in a medium-sized bowl and add the leeks.
- Soak the leeks in the buttermilk for 10 to 15 minutes.
- Combine the flour, cornmeal and salt and pepper to taste in a mixing bowl.
- Heat your oil to 350 F in an electric deep fryer or a Dutch oven with a fry thermometer attached.
- When the oil is to temperature, dredge the rings in the flour mixture and then add them into the oil.
- Dont overcrowd them.
- Fry the rings for 60-90 seconds or until golden brown.
- Remove them from the oil to a cooling rack and add additional kosher salt if needed.
- I got the idea for making leek rings from Alton Brown.
- However I decided to use a batter adapted from Ina Garten (she used the batter for onion rings).
leeks, buttermilk, allpurpose, stone ground, kosher salt, vegetable
Taken from tastykitchen.com/recipes/appetizers-and-snacks/crispy-cornmeal-fried-leeks/ (may not work)