frizzled leeks

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.

frizzled leeks

Frizzled Leeks

Finely sliced leeks gently deep-fried for crispness and flavour.
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Course Side Dish
Cuisine American
Servings 2
Calories 116 kcal


  • 1 medium leek trimmed of roots and dark green tops
  • 500 ml neutral-flavoured 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: 116kcalCarbohydrates: 6gProtein: 1gFat: 10gSaturated Fat: 1gFiber: 1gSugar: 2g
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