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Onion-Ring Leeks
serves 2 to 4

Onion-Ring Leeks

serves 2 to 4



  • 1 leek, cut into thick strips

  • ⅓ cup buttermilk

  • ½ cup unbleached all-purpose flour

  • 2 tablespoons cornmeal

  • ¾ teaspoon salt

  • Canola oil for frying


Leave the leeks to soak for 15 minutes in the buttermilk. Meanwhile, mix together the flour, cornmeal, and salt.  Fill a cast iron skillet with 1 inch of canola oil, and heat it to 375°F.

Allow the excess buttermilk to drip away, and dredge the leeks, individually, in the flour mixture.  Fry in small batches until crisp and golden brown, from 1 to 3 minutes.  Drain on paper towels, and sprinkle with extra salt.

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