Crispy, wispy frizzled leeks are one of those secret-weapon garnishes chefs rely on to add instant elegance, crunch, and a hint of savory sweetness. They brighten creamy soups, elevate simple salads, and turn an ordinary piece of fish or chicken into something restaurant-worthy. They’re easy to make, surprisingly addictive, and they keep beautifully for a few days — assuming they last that long.
INGREDIENTS:
2 large leeks (white and palest green parts only)
2-4 cups neutral, high-heat oil (such as grapeseed or sunflower)
Salt, to taste
METHOD:
Cut leeks into 2-inch sections. Halve each piece lengthwise, then slice into very thin matchsticks. Place in a bowl of cold water, separating the layers with your fingers to dislodge any grit. Drain well and pat very dry — moisture causes sputtering and prevents crisping.
Heat the oil:
Pour enough oil into a medium pan to reach at least 1 1/2 inches deep. Warm over medium heat until the surface shimmers. Test with a couple of leek threads; they should turn lightly golden in 10–15 seconds.
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If leeks stay soft, increase heat slightly.
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If they brown too quickly, reduce the heat.
Working in small batches, add a handful of leeks to the oil, separating the strands. Fry until just golden, then remove with a spider or slotted spoon. Transfer to a paper towel to drain and crisp.
Sprinkle lightly with salt while warm, if desired.
Cool completely. Line a container with paper towel, add the frizzled leeks, cover, and store at room temperature for up to 3 days.
Strain cooled frying oil into a clean, heat-proof container and refrigerate for later use in sautéing or dressings.
SERVING SUGGESTIONS:
- Sprinkle over creamy soups like potato, cauliflower, or carrot-ginger.
- Add crunch to salads, especially lentil or grain-based ones.
- Top seafood dishes, roasted chicken, or simple pan-seared pork chops.
- Use as a garnish for mashed potatoes or risotto.
- Add to avocado toast or savory yogurt bowls for texture.
YIELD: About 2 cups
