Here is an interesting thing to do with leeks. Deep-fry them. May sound strange but I’m sure you have all had fried onions before and know how delicious they are. Well, leeks are even easier, due to their lower water content, they crisp up nicely and I think they might be rather nice as an addition to a winter salad.
Crispy Fried Leeks
vegetable oil for deep-frying
1 large leek
Fine sea salt
In a medium saucepan heat oil to 180C/350F. Use a thermometer.
Julienne leeks by cutting the leek in half lengthways and then in half cross ways. Finely shred the leek lengthways into thin strips. Don’t worry too much about them being perfect, just try and keep them even sized. Dust the leeks in cornflour and fry until golden brown, about 30 seconds to a minute. Drain on a paper towel, season with salt.