Leeks are cheap at the moment, and the other day I was pondering why you never see leek rings on a menu the way you do onion rings?
With a slightly sweeter and more mellow flavour than the onion, you'd think it would be a perfect bar snack or garnish to add a crunchy, slightly oily, slightly naughty note. And lets face it - is there ANY food, any food at all, that couldn't be slightly improved by crumbing and frying?
They turned out beautifully and were the perfect accompaniment to a celeriac, red cabbage and apple slaw I made to serve with some duck breast.
