Fried Leek Rings and Homemade Ketchup

This giveaway is now closed.

Okay guys I’m kinda freaking out. As you may or may not remember from last year, I am pretty big into Halloween. And by into, I mean I may name my first child Halloween. Nice thing is it could be a boy or a girl, and can be shortened to Hal or Hally. Cute, right? Kidding, of course. Sort of. Okay not at all. Anyhoo, usually I have my costume ready my July, and here it is almost October and I don’t even have an idea. Freaking out, people!!

So, this is where you come in. Fine readers of WJWE, I need your help! What should I be for Halloween? In the past I have been such winning costumes as a Unicorn, She-Ra, American Gladiator and bacon (bad Jew). Keep in mind these are always homemade, so I can’t just schlep on over to Michael’s and pick up an outfit. But why should you help me? Good question! If you suggest an idea, you can win this fine smorgasbord of Manischewitz goodies:

Oooh ahhh! In case you can’t tell, you can win Gluten Free Yellow Cake, Jason Cornflake Crumbs, Organic Matzos, Roasted Turkey Gravy, Turkey, Broth, and Guiltless Gourmet Crunchies in Almond AND cashew! Scroll to the bottom to enter! I used the Jason Cornflake Crumbs to make my recipe this week- Leek Rings and Homemade Ketchup! Which is easier than you think. Let’s start with the ketchup- here is all Jew need!

I based my recipe off of this one. Mix all the ingredients together (tomato paste, water, red wine vinegar, dry mustard, salt, cinnamon, garlic powder, cayenne and brown sugar) with a whisk until combined. Add extra cayenne pepper if you want spicy ketchup! Refrigerate overnight to meld the flavors.

It’s that easy! I made mine the night before making the leek rings. You could bake these if you want to be healthy and/or fit into a unitard by Halloween. Leeks are another symbol of the Rosh Hashanah season.

First, cut the white and pale part of your leeks on the bias about 1/2 an inch thick. Then pull them apart. The ones that came out the best had a few rings sticking together to make a thicker ring.

Then dredge them in the flour, salt and pepper mixture.

Coat with egg…

And then cover in the cornflake crumbs. I went with a lighter coating, but you can go heavy if you like.

Then fry the rings in the pre-heated oil on each side until crispy, about a minute on each side. You can also use a deep fryer for these. You want the oil to be about 375 degrees F, hot, but not so hot it is spitting oil in your face. When they are done, pat off extra grease on a paper towel and sprinkle with more salt.

Ta da! Serve with your fancy homemade ketchup.

And now the GIVEAWAY!! To win the Manischewitz Gift Pack:

• Leave a comment answering: What should I (Amy) be for Halloween?

For additional entires:

• Follow WJWE on Facebook and leave an additional comment that you do.
• Follow Manischewitz on Facebook and leave a comment that you do.
• Follow WJWE on Twitter and leave a comment that you do.
• Follow Manischewitz on Twitter and Leave a comment that you do!

Good luck!! TWO winners will be announced Tuesday, October 2nd. You have until Monday, October 1st at 11:59 CT to enter. Sorry, USA entrants only.

Fried Leek Rings and Homemade Ketchup (Giveaway Post!!)

Amy

A homemade twist on onion rings!

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Appetizer

Servings 3 -4

Ingredients

  

1x2x3x

• For ketchup:
• 12 ounces tomato paste
• 1/2 cup water
• 1/2 cup brown sugar
• 4 tablespoons red wine vinegar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon garlic powder
• A pinch cayenne pepper or more to taste
• For leek rings:
• Vegetable Oil
• 3 stalks leeks the light parts cut into 1/2 inch rounds on the bias
• 1/2 cup all purpose flour
• 1 teaspoon salt plus more to sprinkle
• 1/2 teaspoon black pepper
• 1 egg
• 3/4 cup Manischewitz Cornflake Crumbs

Instructions

 

• For ketchup, combine all ingredients adding more cayenne to taste and water for the desired texture. Refrigerate overnight to let flavors meld.
• For leek rings, heat vegetable oil in a large, deep saute pan. You can also use a deep fryer for these. You want the oil to be about 375 degrees F, hot, but not so hot it is spitting oil in your face. Then cut the white and pale part of your leeks on the bias about 1/2 an inch thick. Then pull them apart. The ones that came out the best had a few rings sticking together to make a thicker ring.
• Combine the flour, salt and pepper and dredge the leeks.
• Then coat with egg and then cover in the cornflake crumbs. I went with a lighter coating, but you can go heavy if you like.
• Then fry the rings in the pre-heated oil on each side until crispy, about a minute on each side. When they are done, pat off extra grease on a paper towel and sprinkle with more salt.
• Serve with your fancy homemade ketchup.

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Disclaimer: I was sent the Manischewitz products to review, but all opinions are my own.