YIELD: ¾ cup | PREP TIME: 5 minutes | COOK TIME: less than 5 minutes
• 1 large leek, white and light green parts only
• 2 cups light olive oil or avocado oil, for frying
• Salt (optional)
1. Clean the leek by slicing it in half lengthwise and running it under water as you separate the layers and wash out all of the dirt. Shake off the excess water, then cut the leek halves into 2-inch sections. Slice each section lengthwise as thinly as possible.
2. Heat the oil in a medium saucepan to 300°F. In two batches, fry the leeks for 1 to 1½ minutes per batch, until browned. Use a slotted spoon to remove the leeks to a plate lined with a paper towel.
3. Sprinkle the leeks with salt, if desired. They are best eaten within a few hours of being made.
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