Equipment
Ingredients
Produce
- 600 g leeks, white and light green parts only, trimmed, cleaned, and sliced
- 1 lemon, cut into wedges
Batter and Seasoning
- 2 large eggs, lightly beaten
- 50 g plain breadcrumbs, fine texture
- 5 g kosher salt
- 2 g black pepper, freshly ground
Frying
- 60 ml olive oil, for frying
Nutrition (per serving)
Method
Bring a large saucepan of lightly salted water to a boil. Add the sliced leeks and cook until completely tender, which should take about 15 minutes.
Drain the leeks in a colander and rinse briefly under cold water to stop the cooking process and cool them down. Transfer the cooled leeks to a clean kitchen towel and wring them out aggressively to remove as much excess water as humanly possible.
In a large mixing bowl, combine the thoroughly dried leeks, lightly beaten eggs, breadcrumbs, kosher salt, and freshly ground black pepper. Mix vigorously until a uniform batter forms. Let the mixture rest for 5 minutes to allow the breadcrumbs to hydrate.
Divide the leek mixture and use your hands to form 12 equal-sized patties, pressing them firmly together so they remain compact and are roughly 1.5 centimeters thick.
Heat the olive oil in a large frying pan over medium heat until it shimmers, reaching approximately 175 C or 350 F. Carefully place the patties into the hot oil, working in batches to avoid crowding the pan, and fry until deeply golden brown on the bottom.
Slide a fish spatula under each patty and carefully flip them over. Fry the second side until equally golden brown and crisp.
Transfer the cooked leek patties to a plate lined with paper towels to drain excess oil. Serve immediately alongside fresh lemon wedges for squeezing over the top.
Chef's Notes
- Leeks hold a tremendous amount of water between their layers. A standard colander drain is not enough; wringing them out in a strong kitchen towel is mandatory for structural integrity.
- To verify your seasoning before shaping the entire batch, form a tiny test patty and fry it quickly. Taste it and adjust the salt and pepper in the main bowl as needed.
- The natural sugar content in leeks makes them prone to burning quickly if the frying oil is too hot. Maintain a steady medium heat and watch the first batch closely.
- Do not wash the frying pan between batches, but do use a slotted spoon to skim out any stray bits of breadcrumb or leek to prevent them from burning and imparting a bitter flavor to the oil.
Storage
Refrigerator: 3 days — Store in an airtight container layered with paper towels to absorb excess moisture.
Freezer: 1 month — Freeze fully cooked patties flat on a baking sheet before transferring to an airtight freezer bag.
Reheating: Reheat in a 180 C or 350 F oven for 8 to 10 minutes until warmed through and crisp on the edges.
