Fried Leeks

The leek. The leek is on fleek? Is that a thing the kids are saying these days? Fleek? Really? Oh well.

Anyways, leeks are apart of the onion and garlic family and if you were to bite into the edible part of a leek you’d quickly find that it kind of tastes like a green onion. Leeks are a hearty plant that can grow almost year round. The leek was popular even way back in the time of Nero probably before he burned Rome to the ground.

I get leeks quite a bit from the Farm and I don’t ever really know what to do with them, that is until now. I took the idea of fried onions and applied it to leeks, and let me tell you what, it’s good. The leeks are sweet but hold up to frying better than a typical onion would. By frying the leek you get a strong leek flavor that is really flavorful, plus I add a little bit of powdered sugar and it tastes like onion funnel cake.

Ingredients

1 Large Leek

1 Cup of Corn Starch

2 Tbsp. Powdered Sugar

Peanut Oil

Method

Wash the leek well, they tend to be very gritty. Then dice them. Once they’re diced, make sure that they are completely dry and no excess water is on the leeks. *This is important, pictured below is what happens when you don’t drain all the excess water, you just get fried leeks with no yummy crust*

Mix together your corn starch and sugar. Then in batches cover your diced leeks in the mixture.

Heat enough peanut oil in a large pot so you have about 4 to 5 inches of the pot filled.

Fry the leeks in batches, remove once they begin to turn golden brown.

Once they’re all done, enjoy with a delicious remoulade!