Fried leeks

[Jenise]

I love fried leeks as a garnish, and I want to make a biggish pile of them for same. Have not been thrilled with previous methods used, however--flour sheds and taints the frying oil, meaning if you cook more than one batch the flour from the old batch burns. That's no good, as I'll need to do multiple batches.

Anyone have a better method?

Are you slicing horizontally for rings ? What about frying at high temp to get crispy aka shatter crisp - like fried basil or sage leaves - no flour whatsoever.

[Jenise]

Christina, haven't tried flourless. I remember, last time I did this, searching for recipes and finding all reccomended some kind of a starch dip. I just concluded, then, that leeks were too wet or too-something to fry effectively any other way. If they'll cook properly and stay crisp all day--well, that's all I need. I believe in the past I've cut them vertically--horizontal rings might get more curl, though. Or possibly, too much. I have a few leeks here to play with so I have time to get the outcome right, but I was looking to hedge my bets, hence this post.

I've cut them in half vertically, washed and let dry. Brush with EVOO and put on the grill along with your meat. I love the grill marks on the pretty white leeks. You can broil them, as well.

[Jenise]

Karen, I agree--grilled leeks are just wonderful. But in this case, I need a sophisticated little tumbleweed ball of the fried leek to sit atop the cut slices of meat, and for that fried would be the only way to go. I'll bet you hate deep frying as much as I do!

We used to use shallot crisps on mashed rutabaga...It is yummy. Anyway, I think you could get the same with leek.

No flour. Slice thin. Dry them by spreading them out on a paper towel and cover them with another paper towel to absorb all moisture possible. Bring oil to heat (fill a pot but leave plenty of space; they will bubble...)...drop them in, cook til golden, quickly take them out and place on fresh paper toweling to drain, spreading them out into a single layer.

These should cool and remain crisp for a while. They are deep fried...but great. Other great garnishes include (after scrubbing clean first) the peelings from a carrot or a parsnip.

b

[Jenise]

Barb, thanks for the direction. I'll give that a try today. Btw, the leeks I remember came on a "smoked shell steak". It was a first time for me with both (and very amusing it was, to peer into the alley behind the restaurant the next day and see this line up of barbecues smoking the beef for same--must have been a very popular dish).

Just in case you did not see my email, Jenise, mix the oil with some butter and cook over low heat...

b

How about using a little corn starch instead of the flour?

[Jenise]

George, I thought of that too since corn starch doesn't blacken quickly the way flour does--will try it (and report back).

I'm going to have to grow leeks again. They're so pricey here. And, to think, they used to be called "poor man's asparagus."

[Jenise]

Larry, I bought leeks at three different sources this week. Prices were 1.99 each, 1.99/lb, and 2.99 lb--where the leeks in question all weighed about a pound each. Not exactly extravagant, but three times the price of onion.

Poor man's asparagus????

Geez, they're 50 cents here.

[Jenise]

Geez, they're 50 cents here.

Yeah, but you live in the "leek basket of the world." Or was that spelled 'leak' and I've got you mixed up with James Roscoe?

People confuse us all the time, don't worry about it.

Some of you are more easily confused than others. I think it's age in your case, Stuart.

Excuse me, ma'am, have we met?