Leeks aren’t onions, but they’re in the onion family. Their tough-ass stocks are great for braising. After playing with leek rings, we’ve decided they’re great for frying too. Usually when we cook with much of the green part (further up the stock) we opt for methods that will help wilt it, but here we tried to use most of the leek to get a variety of ring shapes.
The airy openness of such tall rings is awesome; it leaves more room for the crumbs and batter to play, and makes for large bites without risking that hot onion will shoot out of its fried exterior.