Crispy Cornmeal Fried Leek Rings Inspired By Alton Ina Eat Like No One Else Recipes

Steps:

• Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
• When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
• Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

Steps:

• 1. Slice leek from the bottom [white] part to where the stalk becomes light / medium green in 3/8" to 1/2" rings. Carefully separate them into separate rings, discarding the tight, white centers.
• 2. Immerse rings in ice water and clean carefully. Remove, drain and carefully pat dry.
• 3. "Dredge" rings in cornstarch. Set aside.
• 4. Preheat peanut oil to 375 degrees.
• 5. Place flour in a bowl and whisk in milk. Add grated shallot. The batter should be the consistency of thin pancake batter. When you've achieved this, whisk in remaining ingredients.
• 6. Coat leek rings [in small batches] with the batter. Shake of excess and drop in oil and fry until deep, golden brown. Drain and sprinkle with sea or kosher salt while hot. Repeat steps until all rings are complete.
• 7. Fantastic on their own as a side dish, but equally as delicious on a burger, in a salad, or as a topping for soup. Enjoy!

Steps:

• Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F.
• Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
• Place the flour and the cornmeal into a medium mixing bowl and stir to combine. In small handfuls, dredge the squid in the flour and cornmeal mixture and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.

Steps:

• 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.

Steps:

• In a medium sauce pot heat oil to 350 degrees F.
• Clean and julienne leeks. Sift cornstarch and flour together. Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with salt. See Cook's Note.

Steps:

• Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
• Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
• When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
• Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.

Steps:

• In a medium sauce pot heat oil to 350 degrees F. Sift cornstarch and flour together.
• Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with sea salt.

Steps:

• Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F. Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.