Frizzled Leeks Recipes

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FRIZZLED LEEKS

Provided by Emily Weinstein

Categories     easy, quick, condiments

Time 30m

Number Of Ingredients 2



Frizzled Leeks image

Steps:

  • Cut leeks lengthwise into thin strips. Wash leeks and drain. Dry well between layers of paper towels.
  • In a saucepan at least 3 ½ inches deep, heat 1 inch of oil to 375 degrees. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10-15 seconds, transferring with a slotted spoon to paper towels to dry. Season leeks with salt.
  • Leeks may be fried a day ahead and kept in an airtight container at room temperature.
  • Serve on top of soup.

Nutrition Facts : @context http, Calories 15, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 1 gram, TransFat 0 grams

White and pale green parts of 1/2 pound of leeks (2 medium), cut crosswise into 2-inch pieces
Vegetable oil for deep-frying

SWEET POTATO SOUP WITH MATCHSTICK FRIES AND FRIZZLED LEEKS

Provided by Chuck Hughes

Categories     appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 11



Sweet Potato Soup with Matchstick Fries and Frizzled Leeks image

Steps:

  • Peel and quarter the sweet potatoes.
  • Wash the leeks well, and drain. Remove any damaged outside peel, remove the hairy white tips from the end, and cut the leeks into 1-inch slices. Leave 1 (3-inch) section aside to be fried for the garnish. In a large pot, cook the leeks with the butter until soft. Do not brown. Add the stock or water.
  • Add the sweet potatoes, and bring to a boil. Reduce the heat to medium, and boil until cooked through, just softer than fork tender.
  • Using an immersion blender, puree the ingredients until they are thoroughly blended. Add the grated ginger, and test for consistency. If too thick, add a bit more water. Taste for seasoning, adding more salt or pepper, as needed. Ladle the soup into warm bowls, and garnish with a mound of hot crispy matchstick potatoes and frizzled leeks.
  • In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
  • To make matchstick fries: Peel and cut potatoes into matchstick slices. Rinse them under cold water in a strainer to remove the excess starch. Let drain well, and pat dry. Fry for 3 to 5 minutes submerged in canola oil, until they are a nice deep golden brown. Drain the potatoes on a paper towel or absorbent cloth. Sprinkle with salt and pepper while hot.
  • To make 'frizzled leeks': Cut the 3-inch piece of leek into matchstick slices similar to the potato. Place the potato starch in a small bowl, lightly dust the leek pieces in it to help prevent them from burning. Fry the strips of leek in the same hot oil used for the potatoes, until they are just golden, about 1 minute
  • Add to the bowl of matchstick fries. Mix them together. Garnish in a little mound on top of the soup.

3 large sweet potatoes (about 2 pounds)
3 leeks
6 cups chicken stock
1 (2-inch) piece fresh ginger (about 1 tablespoon peeled and grated)
Sea salt and freshly ground black pepper
Matchstick Fries and Frizzled Leeks, recipe follows
Canola oil, for frying
2 large Yukon Gold or russet potatoes (about 1 pound)
Salt and freshly ground black pepper
1 (3-inch) piece leek, julienned
2 tablespoons potato starch

3-INGREDIENT LEMONY GREEN BEANS WITH FRIZZLED LEEKS

Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Thanksgiving     Green Bean     Leek     Side     Lemon     Wheat/Gluten-Free     Vegan     Vegetarian     Dairy Free

Yield 8-10 servings

Number Of Ingredients 6



3-Ingredient Lemony Green Beans With Frizzled Leeks image

Steps:

  • Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
  • Meanwhile, zest lemons to yield 1 Tbsp. zest. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4" sections, then thinly slice lengthwise into matchsticks.
  • Heat oil in a large deep-sided skillet over medium-high until shimmering. Cook half of leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels; season with salt. Repeat with remaining leeks; reserve oil in skillet.
  • Cook green beans, pepper, lemon zest, and remaining 1 tsp. salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes. Add lemon juice and toss to coat, then transfer to a platter. Drizzle about 1/2 cup oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.
  • Do Ahead
  • Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.

2 1/2 pounds green beans, preferably haricot verts, trimmed
1 teaspoon kosher salt, plus more
3 lemons
2 large leeks, white and light-green parts only
1 1/2 cups olive oil
1/2 teaspoon freshly ground black pepper

CARAMELIZED ONION DIP WITH FRIZZLED LEEKS

Though onion-powder dip does give me a teenage memory buzz, I remember equally well the time I first slow-cooked a batch of onions, watching them easily turn from white to pale yellow to walnut (at which point you have to start minding them with care). These caramelized babies form the basis of scores of top-notch dishes, from onion soup to real Indian stews and sauces, but nowhere are they better used than as the basis for a dip: stir them, along with some lemon juice and thyme leaves, into yogurt or sour cream, and you're on your way to dip nirvana. And just as your mother - or at least mine - made onion-sour-cream dip better with (French's) canned fried onions, you can also take that idea back a hundred years and improve it: fry some leeks or shallots until they're crisp. If you can manage to not eat those as you remove them from the pan, they enhance the dip even more.

Provided by Mark Bittman

Categories     easy, condiments, dips and spreads, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 9



Caramelized Onion Dip With Frizzled Leeks image

Steps:

  • Put the onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until the onions are dry and almost sticking to the pan, about 20 minutes. Stir in 2 tablespoons of the oil and a large pinch of salt and turn the heat down to medium-low. Cook, stirring occasionally and adding just enough additional oil to keep them from sticking without getting greasy. The onions are ready when they're dark, sweet and jammy, 40 minutes to 1 hour later.
  • Sprinkle with black pepper, stir in the thyme and remove the onions from the heat. When they're cool, fold them into the yogurt and stir in the lemon juice. Taste and adjust the seasoning, then transfer the mixture to a serving bowl. (At this point, you can cover the dip with plastic wrap and refrigerate for up to 2 days.)
  • Wipe or wash out the skillet and put it over medium-high heat. When it's hot, add the remaining 4 tablespoons oil. A few seconds later, add half the leeks, turn the heat up to high and sprinkle with salt and pepper. Use a spatula to turn the leeks over as they cook. Be careful: they will go from not-browned to burnt pretty quickly, and you want to catch them in between those stages, when they're browned and crisp. Transfer the leeks to paper towels to drain and repeat with the remaining leeks, adding more oil to the pan if necessary to keep them from sticking.
  • Garnish the onion dip with the crisp leeks and serve immediately with crudités or crackers.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 445 milligrams, Sugar 8 grams

2 pounds onions (6 to 8 medium), chopped (5 to 6 cups)
6 tablespoons extra virgin olive oil, plus more as needed
Salt
freshly ground black pepper
1 tablespoon fresh thyme leaves
1 1/2 cups whole-milk yogurt
1 tablespoon freshly squeezed lemon juice, or more to taste
2 leeks, trimmed, cleaned and julienned or thinly sliced
Crudités or crackers for serving

CURRIED SQUASH SOUP WITH FRIZZLED LEEKS

Provided by Emily Weinstein

Categories     dinner, lunch

Time 2h30m

Yield 12 cups

Number Of Ingredients 11



Curried Squash Soup With Frizzled Leeks image

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.

White and pale green parts of 1 pound of leeks (about 4 medium), chopped
1 medium opion, chopped
2 tablespoons unsalted butter
1 1/2 teaspoons curry powder
3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)
1 medium carrot, chopped
4 cups chicken broth
4 cups water
Salt and pepper to taste
Frizzled leeks (see recipe below)
Frizzled leeks (see recipe below)

CURRIED SQUASH SOUP WITH FRIZZLED LEEKS

Categories     Soup/Stew     Onion     Thanksgiving     Curry     Leek     Squash     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 12



Curried Squash Soup with Frizzled Leeks image

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.

For soup
white and pale green parts of 1 pound leeks ( about 4 medium), chopped
1 medium onion chopped
2 tablespoons unsalted butter
1 1/2 teaspoons curry powder
3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)
1 medium carrot chopped
4 cups chicken broth
4 cups water
For frizzled leeks
white and pale green parts of 1/2 pound leeks (about 2 medium), cut crosswise into 2-inch pieces
vegetable oil for deep-frying

SUNDAY FRITTATA WITH FRIZZLED LEEKS

Provided by Peter Kaminsky

Categories     Egg     Breakfast     Brunch     Broil     Sauté     Parmesan     Leek     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6



Sunday Frittata with Frizzled Leeks image

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In an ovenproof skillet, sauté the leeks in 2 tablespoons olive oil over very low heat (just the hint of a sizzling sound) for about 10 to 15 minutes until crispy and golden brown.
  • 3. Remove from skillet and set aside.
  • 4. In the same ovenproof skillet, add remaining olive oil and heat for 30 seconds. Pour in whisked eggs.
  • 5. Adjust heat to low (just above simmer), and let the eggs begin to set, undisturbed for a minute.
  • 6. Remove skillet from stove, and place in the top third of the oven.
  • 7. After 3 or 4 minutes, check to see how cooked the eggs are. They should still be slightly runny in the middle.
  • 8. Taking a small handful at a time, distribute the leeks over the eggs and continue to cook.
  • 9. After 2 more minutes, turn the oven to broil setting. Sprinkle the grated cheese over the entire surface of the eggs.
  • 10. Broil for 1 to 2 minutes. The frittata will puff up, and the edges should be golden brown.
  • 11. Season with black pepper and salt.
  • 12. Cut into pielike wedges, and serve.

2 leeks, halved, cut lengthwise into strips no wider than a strand of spaghetti, and very well rinsed to remove all grit
3 tablespoons olive oil
8 to 10 eggs, lightly whisked
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
Coarse salt to taste

OYSTER SOUP WITH FRIZZLED LEEKS

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Fry     Christmas     Lunch     Seafood     Oyster     Leek     Winter     Simmer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings (about 11 cups)

Number Of Ingredients 14



Oyster Soup with Frizzled Leeks image

Steps:

  • Fry leeks:
  • Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups. Wash leek strips in a bowl of cold water, agitating them, then lift out and pat dry.
  • Heat oil in a deep 4-quart heavy saucepan until it registers 360°F on thermometer. Fry leeks in 8 batches, stirring, until golden, about 10 seconds per batch. Transfer as fried with a slotted spoon to paper towels to drain. Cool completely (leeks will crisp as they cool).
  • Make soup:
  • Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes, and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes. Add water and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl.
  • Return soup to saucepan. Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.
  • Serve soup topped with fried leeks.

For fried leeks
2 large leeks (white and pale green parts only), trimmed
4 cups vegetable oil
For soup
1 1/2 cups shucked small oysters (6 dozen) with 1 1/2 cups of their liquor (if necessary, add enough bottled clam juice to bring total to 1 1/2 cups)
2 medium leeks (white and pale green parts only), chopped
2 large russet (baking) potatoes (1 pound total)
1 teaspoon salt
3 tablespoons unsalted butter
3 1/2 cups water
1 cup half-and-half
Pinch of cayenne
Special Equipment
a deep-fat thermometer

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