Name: Fried Leeks with Tarragon Vinegar
Yield: Makes 4 servings
Ingredients: freshly ground pepper; salt; 1 egg; 4 medium-sized leeks, white parts only; 1 teaspoon finely chopped parsley; 1 teaspoon finely chopped tarragon, if available, or parsley; flour; safflower or canola oil for frying; tarragon vinegar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

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.

Ingredients

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

Method

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