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  Recipe Home » Vegetables » Fried Leeks With Tarragon
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  Fried Leeks With Tarragon
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 220
Ingredients:
4 Leeks, about 1-in thick, white parts only
1 Egg
Salt & freshly ground pepper
1 tsp Finely chopped parsley
1 tsp Tarragon
Flour, for dredging
Oil for frying canola, lt. olive or peanut
Tarragon vinegar
Instructions:
TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves
remain joined at the base. Slice them in half lengthwise down to the
base but not through it, and rinse them well. Steam them 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. Beat the egg on a
plate and season with salt and pepper. Add the parsley and half the
tarragon. Dip the leeks into the egg and slosh them around so that
they are well covered, then dip them in flour to coat. Heat enough
oil in a heavy pan to cover the bottom generously. When it is hot
enough to sizzle a drop of water, add the leeks. Fry them, turning
them frequently until they're nicely browned all over. Set them on a
towel to drain briefly. Serve with the remaining tarragon sprinkled
over the top and a cruet of vinegar on the side.
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