Fried Leeks with Tarragon Vinegar

Preparation info

  • Makes


    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

These leeks are steamed until tender, dipped in beaten egg and flour, and then lightly fried. They emerge crisp and golden on the outside and soft inside and are finished with a splash of vinegar and a sprinkling of tarragon. One or two make a good first course.


  • 4 medium-sized leeks, white parts only
  • 1 egg
  • salt
  • freshly ground pepper


Trim the leeks. Cut off the root, but leave a little so that the leaves remain joined at the bottom. Slice them in half lengthwise and rinse them well. Set up a steaming rack over boiling water and steam the leeks until they are tender, about 10 minutes. Remove to a towel to drain and cool.

Beat the egg in a flat dish and season with salt and pepper. Add the parsley and half the tarrago