Crispy Fried Leeks

Last week the asparagus from Geneva Lakes was awesome!  This week it is the leek. Fried leeks are a sophisticated topper on a steak.  The Meat Goat and Nick the Farmer have your steaks or try Lester’s Bison Farm for a great buffalo steak.  An alternative to frying with peanut oil, try grapeseed oil from Wild Tree. Never cooked with leaks? Leek has a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.  There are different ways of preparing the vegetable including:

  • Boiled, which turns it soft and mild in taste. (Care should be taken to chop the vegetable, or else the intact fibers which run the length of the vegetable will tangle into a ball while chewing.)
  • Fried, which leaves it crunchier and preserves the taste.  Just make sure the leeks aren't wet and you do it really hot, and in small batches!


  • Peanut oil (for frying).  Use grapeseed oil as an alternative
  • 3 cups matchstick-size strips leeks (white and pale green parts only; from about 5 small leeks)


1. Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F.

2.  Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.

Recipe courtesy of Bon Appétit   July 2000