Frizzled Leeks
frizzled leeks

Frizzled Leeks

Total time: 8 minutes
Servings: 2
frizzled leeks

Finely sliced leeks quickly deep-fried for crispness and flavour. These frizzled leeks make the perfect topping for soups or as a garnish for lamb or beef.

lamb topped with frizzled leeks
Beef topped with frizzled leeks

Try making your own mint sauce too!

frizzled leeks

Frizzled Leeks

Finely sliced leeks gently deep-fried for crispness and flavour.
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Course: Side Dish
Cuisine: 🇺🇸 American
Diet: Vegetarian Diet
Keyword: leeks, sides
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 2
Calories: 116kcal
Author: Richard


  • 1 leek medium, trimmed of roots and dark green tops
  • 500 ml Rape seed oil
  • Salt


  • Thinly slice the white and light green parts of the leek into 3-inch-long julienne strips. Rinse in a bowl of water to remove the grit, drain, and pat dry.
  • Add the oil to a medium saucepan to a depth of 25mm/1 inch and heat to 190°C/375°F.
  • Add a small handful of the leeks to the oil. (Caution: the oil will bubble up immediately. Always fry in small batches to avoid overcrowding the pan and to prevent boil-overs.)
  • Fry the leeks, stirring often with a metal slotted spoon, until the oil is barely bubbling and the leeks are light golden brown, 1 to 3 minutes. (The oil temperature will drop when you add the leeks; let it return to the starting temperature before frying the next batch.)
  • Lift the leeks from the oil using the slotted spoon, tap against the side of the pan to drain off excess oil, and transfer to a large plate lined with a couple of layers of paper towel. Gently shake on the paper towel and then slide the leeks onto the paper towel below it, discarding the oil-soaked top layer.
  • Sprinkle the leeks lightly with salt while they’re still hot. Let cool to room temperature before using as a garnish.


Calories: 116kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Fiber: 1g | Sugar: 2g

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