FRIZZLED LEEKS – great snack or garnish

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!