Fried Leeks With Tarragon

1. 1

   Trim leeks, slice in 1/2 lengthwise and rinse to remove sand and dirt. Cut them about 4-in long and place in a steamer basket and steam about 10 minutes, until tender, and set aside on paper towels for 20 minutes.

2. 2

   Beat the egg, pepper, and half of the tarragon together in a bowl.

3. 3

   Heat just enough oil to cover bottom of pan until a drop of water will sizzle in the pan.

4. 4

   Coat the leeks in the eggs, then flour, and fry until browned, turning often.

5. 5

   Sprinkle with vinegar and rest of tarragon and serve.

No additional tips available.