Frizzled Leeks

Leeks! So many leeks… what to do with them… put them in soup… put them in other dishes where they inevitably dissolve away into the base, becoming invisible amongst the other ingredients.

This bunch would not go unsung, I swore to myself, and so I decided I would frizzle them.

I had only the vaguest idea of what a “frizzled leek” actually was, only that it was something that featured the leek in a starring role and probably involved some oil and some crisping. I normally stay far away from large quantities of oil and eschew any kind of deep frying altogether, but this week was Chanukah, an eight day festival of fried food, so what better time to make Chanukah leeks?

And I have to say, they are amazing. What perverse law is it that dictates that everything deep fried must taste incredible? I made the little guys with the notion of using them to top other foods, but I can’t seem to stop eating them straight. In case reading this description has inspired lust and envy, here is the secret to frizzling your own leeks…

Frizzled Leeks

4 small-medium leeks
A bunch of oil that can be heated on high heat (I used sunflower)

Cut the white parts of the leeks into 1-2 inch chunks. Slice each chunk in half vertically, then cut each half into strips. (All the photos I saw online had quite thin leek strips, but I liked making them a bit larger – about 3 or 4 strips per leek half, vertically.) Wash the strips thoroughly as leeks can house quite a bit of muck between their layers. Dry the strips thoroughly because you are about to dump them into very hot oil.

Heat an inch or two of oil in a small pan. Throw in a handful of leeks. Remove with a slotted spoon or tongs and place on paper towels. Season with salt!

How long should I fry the leeks?, you may ask. Good question! I experimented, which is why some in the photo above are brown and others are still very leek-colored. I liked the range, so I would recommend that as soon as the strips begin to stiffen and brown, you start to fish them out. Because you won’t get them all on the first go, this will ensure a range of crisp to burnt flavor and texture. Perfect!

EDIT: I found out about a fun event called SnackShots, put on by the yummylicious Greedy Gourmet. where food bloggers contribute photos and writing about a particular food. This month the topic is leeks – how perfect!

2 comments on “Leeks

  1. kyoko says:

    potato-leek soup is one of my fav ways to eat leeks. a few potatoes will give the soup substance and won’t overpower the sweet, sexy flavor of the leeks. some people blend it but i like to leave mine chunky so i can see the pretty green color of the leeks as i eat. and it’s so yummy with warm seeded baguette and a nice salad…mmm…

  2. […] Who doesn’t like fried leeks? It’s as if oil brings out the leek’s true flavour. Scrumptious from In My Box made some crispy Frizzled Leeks. […]

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