Fried Leeks with Tarragon
Transform your vegetable side dish game with these crispy Fried Leeks with Tarragon—an elegant yet effortless recipe that brings out the best of this underrated ingredient. The leeks are delicately coated in a light, airy batter made with a hint of cornstarch and icy-cold club soda to ensure an irresistible crunch. Once golden and crisp, they’re topped with the fragrant notes of fresh tarragon and served alongside zesty lemon wedges for a bright pop of flavor. Perfect as an appetizer or a unique side dish, this quick, 25-minute recipe is an easy way to impress at any gathering. Master the art of frying and rediscover leeks in their most delicious form!
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Recipe Information
Ingredients
- 4 medium Leeks
- 0.5 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.75 cup Club soda (cold)
- 2 cups Vegetable oil
- 2 tablespoons Fresh tarragon leaves
- 4 pieces Lemon wedges
Instructions
Trim the dark green tops and root ends of the leeks, leaving only the white and light green parts. Slice each leek in half lengthwise and rinse thoroughly under cold water to remove any dirt or grit. Pat dry with a clean kitchen towel.
Cut the leeks into 2-inch long pieces. Separate them into individual layers for even frying.
In a medium bowl, whisk together the flour, cornstarch, salt, and black pepper. Gradually add the cold club soda while whisking continuously until you have a smooth batter with a consistency similar to pancake batter. Do not overmix.
Heat the vegetable oil in a deep skillet or heavy-bottomed saucepan over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature if possible.
Dip each leek piece into the batter, letting any excess drip off, and carefully place it into the hot oil. Fry in batches to avoid overcrowding the pan, cooking for 2–3 minutes or until the leeks turn golden brown and crispy.
Using a slotted spoon, transfer the fried leeks to a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining leeks.
Chop the fresh tarragon leaves and sprinkle them over the fried leeks just before serving. Serve immediately with lemon wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
