Equipment
Saucepan
or Small deep pot
Slotted spoon
or Spider strainer
Paper towels
Chef's knife
Thermometer
or Wood skewer to check oil bubbles
Ingredients
2 servings
Main
- 225 g leeks, white and pale green parts only
- 400 ml vegetable oil, liquid
- 1 g fine sea salt
Nutrition (per serving)
69
Calories
2g
Protein
16g
Carbs
0g
Fat
2g
Fiber
4g
Sugar
217mg
Sodium
Method
01
Slice the white and pale green parts of the leeks lengthwise into very thin strips.
02
Rinse the sliced leeks in a bowl of cold water to remove any trapped dirt or grit.
03
Dry the leeks thoroughly using paper towels to prevent oil splattering.
04
Heat 400ml of vegetable oil in a saucepan to 190°C (375°F).
05
Fry the leeks in very small batches for 10 to 15 seconds until they turn golden brown.
0mLook for: Golden brown and no longer bubbling vigorously
06
Lift the leeks out of the oil with a slotted spoon and drain them on paper towels.
07
Season the hot leeks immediately with salt and serve as a garnish.
Chef's Notes
- Ensure leeks are bone-dry before frying; any moisture will cause the oil to overflow.
Storage
Reheating: Place in a 150°C (300°F) oven for 2-3 minutes until crisp.
