Frizzled Leeks are fried in oil until crispy and used as a garnish to level up any dish. And since my corner of the internet is literally called The Frizzled Leek, you know I treat these crispy little strands with care. One bite and you will too.
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What are Frizzled Leeks?
Leeks are a vegetable that comes from the onion family with a sweeter and milder flavor. Typically, we use the white part for braised meats, stews, frizzled leeks, or in soups like my 3-Ingredient Butternut Squash Soup.
The dark green part is not as tender, but don't throw it away! I stash them in my refrigerator and use them in Veal Stock, Turkey Stock, or Instant Pot Bone Broth.
To make frizzled or fried leeks, we heat a pot with oil (canola or avocado oil) to 350°F (176°C) and gently fry our strands of leeks for 5 minutes, or until crispy. Top Red Wine Braised Short Ribs, Sous Vide Halibut, or Roasted Butternut Squash and Red Pepper Soup with this crispy garnish.
Ingredients
- Leeks - Use the white part of the leeks for the frizzled leeks and save the dark green part for stocks and soups.
- Oil - Choose an oil with a high smoke point, like canola or avocado oil.
- Salt - I like to season frizzled leeks with sea salt or kosher salt.
See recipe card for quantities.
How To Make Frizzled Leeks
Step 1. Cutting the Leeks
Cut off the root end, then separate the dark green tops from the white sections.
Cut the white part of the leeks lengthwise and separate all the layers, and rinse under cold water to remove any dirt.
Slice the leeks into thin strands with a sharp knife, also known as fine julienne.
Step 2. Frying the Leeks
Heat a pot of oil to 350°F (176°C). Carefully, drop a handful of leeks into the hot oil and move them around with a strainer or kitchen spider. Cook for 5 minutes or until the leeks look golden brown.
Step 3. Transfer Leeks
Transfer the golden brown leeks to a paper-towel-lined pan. The leeks will crisp up a couple of minutes after removing them from the oil.
Step 4. Season with Salt
Season frizzled leeks with sea salt or kosher salt and enjoy!
Top Tip
For the crispiest leeks, pat them dry after cleaning them and spread them out on a paper-towel-lined pan to crisp up.
Recipe FAQ's
Yes, set your air fryer to 250°F (121°C). Place your thinly sliced leeks into a bowl and toss them with oil and salt. Transfer to the air fryer basket and cook for 15 minutes or until golden brown.
Your frizzled leeks came out soggy because the oil was not hot enough, you didn't fry them long enough, or they were not strained properly.
I like to strain frizzled leeks on a paper-towel-lined pan and season with salt to ensure they are crispy. Then, transfer them to an airtight container and keep them at room temperature. Use within a few days, or they will become soggy.
If you tried these Frizzled Leeks or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📖 Recipe
Frizzled Leeks
Equipment
Ingredients
- 2 leeks
- 4 cups canola oil
- salt kosher or sea salt
Instructions
- Trim the roots, separate the dark greens from the light. Slice the white and light green sections lengthwise, pull the layers apart, and rinse well to remove the dirt. Pat dry and cut into thin strands.
- Heat oil in a pot to 350°F (176°C). Add a small handful of leeks and move them around with a strainer or kitchen spider. Fry for about 5 minutes or until golden brown.
- Transfer the fried leeks to a paper towel lined pan. They will crisp up as they cool. Season with salt and serve.
Notes
- Drain fried leeks on a paper towel-lined pan for the crispiest leeks.
Mike Cleavenger says
Frizzled leeks are an easy garnish that adds flavor and texture to your favorite dish!