Fried Leeks with Tarragon

A great side dish that has a scrumptious taste your whole family will enjoy!

30 minutes Prep: 10 minutes Cook: 20 minutes

129 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	leeks	about 1 inch thick, white parts only
1	each	egg
1	x	black pepper	freshly ground, to taste
1	teaspoon	parsley leaves	fresh, chopped
1	teaspoon	tarragon	fresh, chopped
1	x	flour, all-purpose	for dredging
1	x	vegetable oil	for frying
1	x	vegetable oil	canola, or light olive, or peanut
1	x	tarragon vinegar

Directions

Trim the leeks. Cut off the roots but leave enough so that the leaves remain joined at the base. Slice them in half lengthwise down to the base but not through it, and rinse them well. Steam them over boiling water until they are tender when pierced with a knife, about 10 minutes, then set on a towel to cool and drain dry. Beat the egg on a plate and season with salt and pepper. Add the parsley and half the tarragon. Dip the leeks into the egg and slosh them around so that they are well covered, then dip them in flour to coat.

Heat enough oil in a heavy pan to cover the bottom generously. When it is hot enough to sizzle a drop of water, add the leeks. Fry them, turning them frequently until they're nicely browned all over. Set them on a towel to drain briefly. Serve with the remaining tarragon sprinkled over the top and a cruet of vinegar on the side.

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Nutrition Facts

Serving Size 12g

Amount per Serving

Calories 129 10% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 47mg	16%
Sodium 16mg	1%
Total Carbohydrate 24.0g	8%
Dietary Fiber 1.0g	3%
Sugars 0.0g
Protein 5.0g	9%