Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Leeks, about 1-in thick, 1 ts Tarragon
-white parts only Flour; for dredging
1 Egg Oil for frying
Salt freshly ground pepper -canola, lt. olive or peanut
1 ts Finely chopped parsley Tarragon vinegar

TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves
remain joined at the base. Slice them in half lengthwise down to the
base but not through it, and rinse them well. 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. Beat the egg on a
plate and season with salt and pepper. Add the parsley and half the
tarragon. Dip the leeks into the egg and slosh them around so that
they are well covered, then dip them in flour to coat. Heat enough
oil in a heavy pan to cover the bottom generously. When it is hot
enough to sizzle a drop of water, add the leeks. Fry them, turning
them frequently until they're nicely browned all over. Set them on a
towel to drain briefly. Serve with the remaining tarragon sprinkled
over the top and a cruet of vinegar on the side.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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