Prep 10 mins
Cook 1 min
We like these on all kinds of burgers and fried or baked fish. And potatoes. And garlic bread. And beef. And mushrooms and other veggies. Or atop a salad. (OKAY, already, Sandi!) I have to make at least twice as much as I need to garnish a dish since I eat half of what I make while cooking. And why shouldn't I? I'm cooking! Be sure to stay close when frying leeks because they will burn quickly just to tick you off. The repercussions of an angry leek is just not something you really get over, you know?
- vegetable oil (for deep frying)
- 2 large leeks (All of the white part and 1-inch of the green, cleaned and julienned)
- 1⁄2 cup cornstarch
- 1⁄2 cup all-purpose flour
- fine sea salt
- In a medium sauce pot heat oil to 350 degrees F. Sift cornstarch and flour together.
- Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with sea salt.
These are fast, easy and oh so good. How did I not know how to do this before?!?
Sandi these are fantastic! I made them last night and they barely made it to the dinner table! DH and I just had a "taste" while we were waiting on the chicken (which I used the remaining flour mixture to dust and fry as well)and we could hardly keep out of them. I'm pretty sure the nutritional info here is inaccurate unless you also consume all of the oil. Thanks for sharing this definate KEEPER.