Frizzled leeks are a versatile and delicious side dish that can be enjoyed as a snack or paired with a variety of main courses. This culinary delight is made from thinly sliced leeks that are coated in a flavorful batter and then fried until crispy. The result is a golden-brown, crispy exterior with a tender and succulent interior that is bursting with flavor. Whether you prefer your frizzled leeks plain or seasoned with your favorite herbs and spices, this dish is sure to tantalize your taste buds and leave you craving more.
Here are our top 4 tried and tested recipes!
CURRIED SQUASH SOUP WITH FRIZZLED LEEKS
Steps:
- Make soup:
- In a large bowl of water wash leeks and drain by lifting leeks from water into a colander. In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring, until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes, or until vegetables are soft.
- Cool soup slightly and in a blender or food processor purée in batches, transferring as puréed to a bowl. Season soup with salt and pepper. Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
- Make frizzled leeks:
- Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and drain by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels.
- In a saucepan at least 3 1/2 inches deep heat 1 inch oil to 375°F. on a deep-fat thermometer. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10 to 15 seconds, transferring with a slotted spoon to paper towels to drain. Season frizzled leeks with salt. Leeks may be fried 1 day ahead and kept in an airtight container at room temperature.
- Serve soup topped with frizzled leeks.
QUINOA SALAD WITH ROASTED CARROTS AND FRIZZLED LEEKS
This quinoa salad, filled with soft roasted carrots, currants and a pomegranate molasses-spiked dressing, makes enough to feed a crowd, though you can easily halve the recipe for a smaller group. You can make it with any color quinoa you come across - it comes in shades of tan (called white), rusty red and brownish black. Just don't mix them together in one pot because they all have slightly different cooking times. As for the pomegranate molasses, it's available in specialty shops and online, but if you don't have it, substitute a good quality balsamic vinegar spiked with a little honey if you like. You can toss together the quinoa, dressing and carrots the day before serving, but don't add the arugula until the last minute to keep it as fresh and crisp as possible.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course, side dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm 1/4 inch olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks.
- In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil.
- Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes.
- While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain.
- In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.
- In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 3 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 389 milligrams, Sugar 12 grams
CURRIED SQUASH SOUP WITH FRIZZLED LEEKS
Provided by Emily Weinstein
Categories dinner, lunch
Time 2h30m
Yield 12 cups
Number Of Ingredients 11
Steps:
- In a large bowl of water, wash leeks and drain.
- In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes or until vegetables are soft.
- Cool soup slightly and puree in batches in a blender or food processor. Season soup with salt and pepper. (Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.) Top with frizzled leeks.
QUINOA SALAD WITH ROASTED CARROTS & FRIZZLED LEEKS RECIPE - (4.3/5)
Provided by ltrodrigu
Number Of Ingredients 10
Steps:
- Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm 1/4 inch olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks. In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil. Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes. While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain. In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed. In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.
Tips:
- Choose the right leeks: Select young, tender leeks with firm, white stalks and dark green leaves. Avoid leeks that are thick or have yellowed leaves.
- Clean the leeks thoroughly: Trim the root ends and dark green leaves. Cut the leeks lengthwise and rinse them under cold water to remove any dirt or grit.
- Slice the leeks thinly: This will help them cook evenly and quickly.
- Use a high-quality olive oil: This will add flavor and richness to the dish.
- Cook the leeks over medium heat: This will prevent them from burning or becoming too soft.
- Season the leeks with salt and pepper: This will enhance their natural flavor.
- Add other vegetables to the dish: Such as mushrooms, onions, or bell peppers.
- Serve the leeks as a side dish or main course: They can also be used as a topping for pizza or pasta.
Conclusion:
Frizzled leeks are a delicious and versatile dish that can be enjoyed in many different ways. They are a great source of vitamins and minerals, and they are also low in calories and fat. So, next time you are looking for a healthy and flavorful side dish, give frizzled leeks a try!
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