Corn Risotto
Emily Weinstein, Jessica Battilana
1984 ratings with an average rating of 5 out of 5 stars
1,984
About 1 hour 45 minutes
Frizzled Leeks
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- White and pale green parts of ½ pound of leeks (2 medium), cut crosswise into 2-inch pieces
- Vegetable oil for deep-frying
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
15 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut leeks lengthwise into thin strips. Wash leeks and drain. Dry well between layers of paper towels.
- Step 2
In a saucepan at least 3 ½ inches deep, heat 1 inch of oil to 375 degrees. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10-15 seconds, transferring with a slotted spoon to paper towels to dry. Season leeks with salt.
- Step 3
Leeks may be fried a day ahead and kept in an airtight container at room temperature.
- Step 4
Serve on top of soup.
Private Notes
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Cooking Notes
Pepper
Very delicious! CAUTION: i wished I had used a larger pan (it was bigger than what was recommended, but even still). The oil erupted over the sides and I had a raging river of oil everywhere. You’ll need a big pan.
JCB
I frizzled up some leeks to use as a garnish for a potato and leek soup, and it worked really well. The semi-burnt, crunchy leeks added a ton of extra taste and texture to the soup. I made more leeks than I needed to garnish that soup. So by the time the soup was gone there were still a bunch of frizzled leeks left over. Turns out they are good in almost everything. Add some to boiling water and it makes an oniony broth. Dash some on top of any salad or pasta or add it to a grilled cheese.
Mari Tiwari
There is a bit of confusion in the instructions vs. the photo: instructions say to cut the leeks crosswise into 2” pieces, then cut those lengthwise into thin strips. The photo shows leeks that have been thinly cut crosswise. Either should be delicious!
MDR Chrf
Temp was way too high. Leeks burned immediately after put in oil.
JCB
I frizzled up some leeks to use as a garnish for a potato and leek soup, and it worked really well. The semi-burnt, crunchy leeks added a ton of extra taste and texture to the soup. I made more leeks than I needed to garnish that soup. So by the time the soup was gone there were still a bunch of frizzled leeks left over. Turns out they are good in almost everything. Add some to boiling water and it makes an oniony broth. Dash some on top of any salad or pasta or add it to a grilled cheese.
Pepper
Very delicious! CAUTION: i wished I had used a larger pan (it was bigger than what was recommended, but even still). The oil erupted over the sides and I had a raging river of oil everywhere. You’ll need a big pan.
Gail
Really great and easy. Loved these.
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