FRIZZLED LEEKS
Steps:
- Cut leeks lengthwise into thin strips. Wash leeks and drain. Dry well between layers of paper towels.
- In a saucepan at least 3 ½ inches deep, heat 1 inch of oil to 375 degrees. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10-15 seconds, transferring with a slotted spoon to paper towels to dry. Season leeks with salt.
- Leeks may be fried a day ahead and kept in an airtight container at room temperature.
- Serve on top of soup.
Nutrition Facts : @context http, Calories 15, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 1 gram, TransFat 0 grams
CRISPY LEEKS
Found this included on a fish recipe over at EatingWell website and thought I would share. It sounds really good.
Provided by Jencathen
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry.
- Toss in a medium bowl with oil.
- In a small bowl combine flour, paprika, garlic powder, salt and pepper.
- Sprinkle flour and spice mix over leeks; toss well to combine.
- Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes.
FRIED LEEKS
Provided by Food Network
Categories appetizer
Time 25m
Yield 5 to 10 servings
Number Of Ingredients 5
Steps:
- In a medium sauce pot heat oil to 350 degrees F.
- Clean and julienne leeks. 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 salt. See Cook's Note.
CRISPY FRIED LEEKS
Steps:
- Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F. Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
COLCANNON WITH CRISPY LEEKS
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional: Usually, the alliums are stewed more slowly in butter, if they're used at all. But they lend a deeper flavor, and a crisp, savory finish. For a full meal, crown it with a fried egg or some smoked salmon, or serve a simple green salad on the side. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
- Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
- To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
- Now add the potatoes to the skillet and mash them (so they're either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
- Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.
FRIED LEEKS (GARNISH)
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?
Provided by Sandi From CA
Categories Onions
Time 11m
Yield 5-7 as a garnish, roughly
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 116, Fat 0.2, Sodium 8.5, Carbohydrate 26.3, Fiber 1.1, Sugar 1.4, Protein 1.9
3-INGREDIENT LEMONY GREEN BEANS WITH FRIZZLED LEEKS
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Thanksgiving Green Bean Leek Side Lemon Wheat/Gluten-Free Vegan Vegetarian Dairy Free
Yield 8-10 servings
Number Of Ingredients 6
Steps:
- Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
- Meanwhile, zest lemons to yield 1 Tbsp. zest. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4" sections, then thinly slice lengthwise into matchsticks.
- Heat oil in a large deep-sided skillet over medium-high until shimmering. Cook half of leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels; season with salt. Repeat with remaining leeks; reserve oil in skillet.
- Cook green beans, pepper, lemon zest, and remaining 1 tsp. salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes. Add lemon juice and toss to coat, then transfer to a platter. Drizzle about 1/2 cup oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.
- Do Ahead
- Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.
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