Makes enough to garnish 8 servings Makes enough to garnish 8 servings
When made correctly, frizzled leeks are a compelling cross between shoestring fries and the most tender onion rings you’ve ever tasted, a perfect adornment for any number of soups. But more often than not, they look disappointingly soggy and limp. I call these unfortunate mutants “frazzled” leeks. I’ve never understood why they so often come out that way, because these are actually fairly easy to make. To ensure success, remove all portions of the leek with even a trace of green color, using only the whitest, firmest part; this will allow it to maintain its shape when fried.
You will need a kitchen thermometer to keep the oil temperature constant while making this dish.
About 3 cups canola oil
2 large leeks, white part only, thick outer layers removed, cut crosswise into 2-inch sections, halved, then sliced lengthwise into matchstick-size strips
All-purpose flour, for dredging
Coarse salt
Freshly ground black pepper
1. Pour the oil into a deep-sided pot and heat to a temperature of 325°F over medium-high heat. Line a plate with paper towels.
2. Dredge the leeks in the flour and shake off any excess.
3. Add the leeks to the hot oil and fry until golden brown, just a few seconds. Remove with a slotted spoon and set on the paper towel-lined plate to drain. Season with salt and pepper and serve immediately.
Add to: Roasted Carrot and Ginger Soup, Potato and Leek Soup, Butternut Squash Soup with Minced Bacon (in place of the bacon).