Equipment
Ingredients
Main
- 225 g leeks, white and pale green parts only
- 400 ml vegetable oil, liquid
- 1 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 69 kcal
- Protein
- 2 g
- Carbohydrates
- 16 g
- Fat
- 0 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 217 mg
- Saturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 203 mg
- Calcium
- 67 mg
- Iron
- 2.4 mg
- Magnesium
- 32 mg
- Phosphorus
- 39 mg
- Zinc
- 0.1 mg
- Vitamin A
- 93 mcg
- Vitamin C
- 14 mg
- Vitamin E
- 1.0 mg
- Vitamin K
- 53 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.5 mg
- Folate
- 72 mcg
- Water
- 93 g
Sources: USDA FoodData Central
Method
Slice the white and pale green parts of the leeks lengthwise into very thin strips.
Rinse the sliced leeks in a bowl of cold water to remove any trapped dirt or grit.
Dry the leeks thoroughly using paper towels to prevent oil splattering.
Heat 400ml of vegetable oil in a saucepan to 190°C (375°F).
Fry the leeks in very small batches for 10 to 15 seconds until they turn golden brown.
Lift the leeks out of the oil with a slotted spoon and drain them on paper towels.
Season the hot leeks immediately with salt and serve as a garnish.
Chef's Notes
- Ensure leeks are bone-dry before frying; any moisture will cause the oil to overflow.
Storage
Reheating: Place in a 150°C (300°F) oven for 2-3 minutes until crisp.
Troubleshooting
Leeks are dark brown and taste bitter
Cause: Oil temperature was too high or leeks were fried for too long.
Fix: Cannot be fixed.
Prevention: Use a thermometer to maintain 190°C (375°F) and remove leeks as soon as they reach a pale golden color.
Cultural Context
Frizzled leeks are a classic restaurant-style garnish used to add verticality and crunch to soups, steaks, and seafood dishes.
