Fried Leeks
By America's Test KitchenPublished on July 19, 2011
Time
25 minutes
Yield
Makes about 1/2 cup
Ingredients
1 leek, white and light green parts only, halved lengthwise, sliced into very thin 2-inch-long strips, washed thoroughly, and dried2 tablespoons all-purpose flour ½ cup olive oil, for frying
Instructions
- Toss leeks, flour, and pinch each salt and pepper in medium bowl. Heat oil in 12-inch skillet until shimmering. Add half of leeks and fry, stirring often, until golden brown, about 6 minutes. Using slotted spoon, transfer leeks to paper towel–lined plate; sprinkle with salt and pepper to taste. Repeat with remaining leeks.
Time
25 minutesYield
Makes about 1/2 cupIngredients
1 leek, white and light green parts only, halved lengthwise, sliced into very thin 2-inch-long strips, washed thoroughly, and dried
2 tablespoons all-purpose flour
½ cup olive oil, for frying
Ingredients
1 leek, white and light green parts only, halved lengthwise, sliced into very thin 2-inch-long strips, washed thoroughly, and dried
2 tablespoons all-purpose flour
½ cup olive oil, for frying
Ingredients
1 leek, white and light green parts only, halved lengthwise, sliced into very thin 2-inch-long strips, washed thoroughly, and dried
2 tablespoons all-purpose flour
½ cup olive oil, for frying
Why This Recipe Works
Fried leeks are the perfect garnish for a soup recipe. Tossing them in flour before frying gave them a dry exterior that fried up easily into a crispy crust. Seasoning them once they've come out of the oil is important. If allowed to dry completely before seasoning, the salt and pepper will just fall right off of the leeks.
Instructions
- Toss leeks, flour, and pinch each salt and pepper in medium bowl. Heat oil in 12-inch skillet until shimmering. Add half of leeks and fry, stirring often, until golden brown, about 6 minutes. Using slotted spoon, transfer leeks to paper towel–lined plate; sprinkle with salt and pepper to taste. Repeat with remaining leeks.
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