Fried Leeks with Tarragon
An elegant and sophisticated appetizer that will impress your dinner guests and is ready in just 20 minutes. The leeks are trimmed, steamed, battered, and fried to a beautiful golden brown. The addition of tarragon and parsley adds a subtle yet delicious flavor to the dish. The result is a crispy and flavorful appetizer or side dish that is certain to wow your guests.
Yield
4 servingsPrep
5 minCook
15 minReady
20 minHistory and origin of fried leeks
Fried leeks have been a culinary delight for centuries, their origins tracing back to Ancient Egypt and Rome.
The dish was introduced to Europe by the Moors during the Middle Ages and quickly became a popular appetizer and side dish among the wealthy.
In France, the dish was refined and elevated to a new level of sophistication with herbs and spices such as tarragon and parsley. Today, fried leeks can be found on menus worldwide and are loved for their crispy texture and delicate flavor.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
leeks
about 1 inch thick, white parts only |
*
|
|
| 1 | large |
eggs
|
|
|
salt and black pepper
freshly ground, to taste |
*
|
||
| 1 | teaspoon |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
tarragon leaves
fresh, chopped |
|
|
all-purpose flour
for dredging |
*
|
||
|
vegetable oil
for frying |
*
|
||
|
tarragon vinegar
for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
leeks
about 1 inch thick, white parts only |
*
|
| 1 | each |
eggs
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 5 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
tarragon leaves
fresh, chopped |
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
tarragon vinegar
for serving |
*
|
Directions
Trim the leeks
Cut off the roots but leave enough so the leaves remain joined at the base. Slice them in half lengthwise down to the base but not through it, and rinse them very well to ensure any grit that may lurk between the leaves.
Steam leeks
Steam the leeks 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.
Batter the leeks
Beat the egg in a shallow bowl or plate and season with salt and pepper. Add the parsley and half the tarragon. Add flour to another dish or plate.
Dip the leeks into the egg and slosh them around so they are well covered, then dip them in flour to coat.
Fry the leeks
Add oil to a heavy pan or non-stick skillet, enough to cover the bottom generously. Heat pan over medium-high heat until it is just beginning to shimmer and every so lightly smokes.
Add and fry the leeks, turning them frequently until well browned all over.
Set them on a towel to drain briefly.
