Preparation

• Thinly slice the white and light green parts of the leek into 3-inch-long julienne strips. Rinse in a bowl of water to remove the grit, drain, and pat dry.
• In a small (2-quart) saucepan) heat the oil over medium-high heat (it should reach a depth of about 1 inch) until it’s between 325º and 350ºF on a candy thermometer. Reduce the heat to medium or medium-low to hold the oil in this temperature range.
• Add a small handful of the leeks to the oil. (Caution: the oil will bubble up immediately. Always fry in small batches to avoid overcrowding the pan and to prevent boil-overs.)
• Fry the leeks, stirring often with a metal slotted spoon, until the oil is barely bubbling and the leeks are light golden brown, 1 to 3 minutes. (The oil temperature will drop when you add the leeks; let it return to the starting temperature before frying the next batch.)
• Lift the leeks from the oil using the slotted spoon, tap against the side of the pan to drain off excess oil, and transfer to a large plate lined with a couple of layers of paper towel. Gently shake on the paper towel and then slide the leeks onto the paper towel below it, discarding the oil-soaked top layer.
• Sprinkle the leeks lightly with salt while they’re still hot. Let cool to room temperature before using as a garnish.

Make Ahead Tips

The leeks can be stored for a few days in a sealed container, but they’ll taste their best when made no more than 4 hours ahead.