Fried leeks are the elegant relative of fried onion rings. Chefs at fine restaurants use them to top steaks and fish for visually arresting height and palate-pleasing crunch.

The deep fried leek strips are equally at home atop a burger or eggs: omelet, poached or scrambled.

In the recipe in the photo, executive chef/owner Christopher Seckman of Louisville’s North End Cafe serves grilled Atlantic salmon atop an asparagus-shiitake risotto cake with chardonnay butter sauce and sautéed spinach (the photograph shows a substitution of asparagus in season).

The garnishes: fried leeks and a balsamic reduction.

Try your hand at making fried leeks. We predict they’ll become a popular garnish in your home.
 
 
RECIPE: FRIED LEEKS

Ingredients

1. Sift flour and cornstarch together.

2. In a frying pan, heat oil to 350°F.

3. Dust leeks in flour mix and fry in one layer until golden brown, about 30 seconds. Drain on a paper towel, season with salt (we use fine sea salt).

Find more of our favorite vegetable recipes.
 
 
WHAT TO DO WITH LEEK GREENS (LEEK TOPS)

Don’t toss the leek greens you’ve trimmed way. They can be julienned and fried separately for another dish. You can julienne and fry them or add them to soups and casseroles.

Here’s how to cook them.