Frizzled leeks

4 servings

Ingredients

Quantity Ingredient
3 cups Leeks, White Part Only -- julienned *
2 tablespoons Flour
2 cups Vegetable Oil
Salt

Directions

* Julienne about 1/16" thick and 2 inches long. Wash and dry thoroughly.

1. In a 2-qt heavy-bottomed saucepan, heat hte oil to 320 F on a deep-fat thermometer. (To check the temperature with a thermometer, drop a small piece of bread the size of a crouton into the oil. It should float to the top and lightly brown in about 2 mins.) Toss the cut leeks in the flour and place them in a strainer to shake off the excess.

2. Cook the leeks in 3 separate batches. Place each batch of leeks in the oil and cook for 3 to 4 mins, until light blond. Remove with a skimmer or slotted spoon and drain on paper towels. Repeat with the remaining leeks. Sprinkle the cooked leeks lightly with salt and serve hot. Serves 4 to 6 as a garnish.

Note: Goes wonderfully with carrot soup, corn pudding, seared fish, or any mashed potato recipe.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-24-95 (23:14) (159) Fido: Cooking

Related recipes