Crispy Fried Leeks Recipes

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CRISPY LEEKS



Crispy Leeks image

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

1 medium leek, white and light green parts only
2 teaspoons extra virgin olive oil
2 tablespoons all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

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.

CRISPY FRIED LEEKS



Crispy Fried Leeks image

Categories     Condiment/Spread     Fry     Leek     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 2

Peanut oil (for frying)
3 cups matchstick-size strips leeks (white and pale green parts only; from about 5 small 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.

3-INGREDIENT LEMONY GREEN BEANS WITH FRIZZLED LEEKS



3-Ingredient Lemony Green Beans With Frizzled Leeks image

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

2 1/2 pounds green beans, preferably haricot verts, trimmed
1 teaspoon kosher salt, plus more
3 lemons
2 large leeks, white and light-green parts only
1 1/2 cups olive oil
1/2 teaspoon freshly ground black pepper

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.

FRIED LEEKS



Fried Leeks image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 5 to 10 servings

Number Of Ingredients 5

2 cups vegetable oil
1 large leek
1 cup cornstarch
1 cup all-purpose flour
Fine sea salt

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 LEEK RINGS



Crispy Fried Leek Rings image

A whimsical twist on Onion Rings! This treat is delightful as a side, on burgers, or tossed in a salad or on top of your favorite soup!

Provided by TROY RAY

Categories     Other Appetizers

Time 35m

Number Of Ingredients 9

1 large leek
3/4 c self rising flour [you may need an additional tablespoon or two for the correct consistency of batter]
1/2 c whole milk or buttermilk
2 Tbsp shallots, grated fine on a microplane
1 Tbsp cornstarch [plus extra to "dredge" sliced leek rings]
1 tsp kosher salt
1/2 tsp white pepper, ground
1/4 tsp cayenne pepper, optional
3 c peanut oil [approximate - enough for frying]

Steps:

  • 1. Slice leek from the bottom [white] part to where the stalk becomes light / medium green in 3/8" to 1/2" rings. Carefully separate them into separate rings, discarding the tight, white centers.
  • 2. Immerse rings in ice water and clean carefully. Remove, drain and carefully pat dry.
  • 3. "Dredge" rings in cornstarch. Set aside.
  • 4. Preheat peanut oil to 375 degrees.
  • 5. Place flour in a bowl and whisk in milk. Add grated shallot. The batter should be the consistency of thin pancake batter. When you've achieved this, whisk in remaining ingredients.
  • 6. Coat leek rings [in small batches] with the batter. Shake of excess and drop in oil and fry until deep, golden brown. Drain and sprinkle with sea or kosher salt while hot. Repeat steps until all rings are complete.
  • 7. Fantastic on their own as a side dish, but equally as delicious on a burger, in a salad, or as a topping for soup. Enjoy!

COLCANNON WITH CRISPY LEEKS



Colcannon With Crispy Leeks image

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

2 pounds any kind of potatoes, peeled if you like, cut into 2-inch chunks
Kosher salt and black pepper
2 to 3 tablespoons butter, plus more as needed
Olive oil
1 cup sliced leeks or alliums of choice (shallots, onions, scallions)
2 garlic cloves, sliced
2 quarts of sliced sturdy greens (cabbage or kale, broccoli rabe, chard, collard greens or mustard greens)
2 to 4 tablespoons milk or vegetable broth (optional)
Fried egg, smoked salmon, or a simple green salad (optional)

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.

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