Just wanted to share that fried leeks are the perfect garnish for everything from soups and curries to sandwiches and fish. I just made a lentil and cauliflower curry and garnished with yogourt and fried leeks and it was delicious.All you do is slice (julienne) the white/pale green portion of a few leeks into fine long slivers. Season them with some salt then dredge the leeks in a plate of corn starch. Heat an inch or so of oil in a pan and fry them in small batches gently, for about 30 seconds until light brown and crispy. Transfer them onto a plate lined with paper towel.
There they are above, in all their simple glory.
1 comment:
Post more, aesthetician. Um, can you do electrolysis too? And yes, Rob does have a blanket, a grandma afghan.
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