Fried Leeks with Tarragon

1. 1

   Trim the leeks.

2. 2

   Cut off the roots but leave enough so that the leaves remain joined at the base.

3. 3

   Slice them in half lengthwise down to the base but not through it, and rinse them well.

4. 4

   Steam them over boiling water until they are tender when pierced with a knife, about 10 minutes, then set on a towel to cool and drain dry.

5. 5

   Beat the egg on a plate and season with salt and pepper.

6. 6

   Add the parsley and half the tarragon.

7. 7

   Dip the leeks into the egg and slosh them around so that they are well covered, then dip them in flour to coat.

8. 8

   Heat enough oil in a heavy pan to cover the bottom generously.

9. 9

   When it is hot enough to sizzle a drop of water, add the leeks.

10. 10

    Fry them, turning them frequently until they're nicely browned all over.

11. 11

    Set them on a towel to drain briefly.

12. 12

    Serve with the remaining tarragon sprinkled over the top and a cruet of vinegar on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.