Ingredients
Preparation
Cut leek (white and pale-green parts only) into fine julienne and wash well (page 32). Heat 2 1/2 inches of sunflower or other neutral-tasting oil in a small pot over medium-high heat until 300°F on a deep-fry thermometer. Working in batches, fry until golden and crisp, 1 to 3 minutes. Use a spider or slotted spoon to transfer to paper towels to drain. Store in an airtight container up to 2 days.
Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.
Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
