I think this method of cooking leeks is superb. They are juicy, sweet and crispy all in one!
Leek croquettes
Serves 4 as a side
Ingredients
2 whole leeks
¼ tsp salt
¼ tsp freshly ground pepper
¼ tsp fresh thyme leaves
1 egg
1 cup Panko crumbs or breadcrumbs
¼ cup fine polenta
½ zest lemon, lemon wedges for serving
oil for frying
sea salt flakes for serving
Method
Bring a large pot of lightly salted water to the boil.
Prepare the leeks by removing the green of the leeks and trimming the base. It is important to keep the leeks whole. Wash the leek and cook in the boiling water until just tender (6-8 minutes). Drain and pat dry.
Cut each into four even-sized pieces.
Half fill a medium deep-sided pot with oil and heat to a moderate-high heat.
Set up two bowls, one with the egg, lightly beaten and another with the crumbs, seasoning, polenta, thyme and zest.
Start by placing the leeks in the egg mixture then coating generously and firmly in the crumb mixture. Set aside on greaseproof paper until all the leeks are completed.
Now carefully test the oil by placing a little of the crumb or leek into it. If it bubbles instantly, then it is ready to fry the leeks; if not, then turn the heat up ever so slightly until this stage occurs.
Place two or three pieces of leek into the hot oil and fry until golden and crispy all over (5 minutes), remove with a dry slotted spoon and drain on kitchen paper, and sprinkle with a little sea salt. Continue until all the leeks are cooked.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
