I recently hosted a single
malt scotch tasting event. In addition
to the whiskies I wanted to provide some nibbles also in the Scottish
tradition. I found this recipe on the
web and served as a crunchy munchie; huge success. Like everything I make, I can’t resist
modifying a bit or a lot. All credit
goes to Andrew Cohen at High Ground Organics.com; http://www.highgroundorganics.com/recipes/frizzled-leeks-crispy-fried-shreds-of-leek-for-garnish-or-snacking/
INGREDIENTS: 4 large leeks,
white and palest green parts only
6 cups grapeseed oil
Salt to taste
I got the leeks at Trader Joe’s; they came two to a package
and were already trimmed and cleaned.
Well worth the cost as I didn’t want to serve fried sand with the
leeks. I left the leeks full length.
Slivered them into very narrow strips and patiently separated every piece. Then I rinsed long and well in cold water,
drained for about one hour and then fanned out on a kitchen towel for more
drying time.
I used my largest saucepan and heated
the oil to 375°. I kept a thermometer in
the pan so that I could regulate the temperature between 350° and 375°. I was surprised at how long it took to reach
the desired temperature. I had never
checked the temperature of the oil when frying before; I’ve never had the oil
hot enough which is why anything I fried did not fare too well. I gently placed very small batches of the
leeks into the oil. They were done in
about ½ minute. I removed with my newly
purchase spider strainer and spread
on paper to drain. When all were cooked
I patted the tops to remove any remaining oil. Salted and they were ready to
serve. Very big hit, really yummy!
No comments:
Post a Comment