Green Beans with Crispy Leeks
Prep time
Cook time
Total time
Recipe type: Vegetables
Serves: 4 as a side dish
  • 2 medium leeks
  • 2 tablespoons flour [for gluten free option, use cornstarch]
  • salt & pepper
  • pinch of cayenne pepper
  • oil for deep frying
  • 1 pound of fresh green beans
  • juice of ½ lemon
  • pinch of kosher salt
  • a few grind of black pepper
  • ⅛ teaspoon grated garlic from fresh clove
  • 3 tablespoons olive oil
  1. Wash the beans and clip off the stem ends. Set aside.
  2. Bring a 3 quart pan half filled with water and 1 teaspoon kosher salt to a boil.
  3. Place 2 cups of vegetable oil in a separate 3 quart pan, and set over a medium flame - you want this to get up to 350º
  4. Clean the leeks - cut off the root end and discard. You want to keep about 6 inches of each leek to use - cut off the upper part and discard, or save for making stock.
  5. Cut the leeks in half the long way, and then cut each half into long thin strips. Submerge the strips in cold water and swish around to remove any dirt. Put all of the leek strips on a clean kitchen towel, or paper towels and blot to dry. They can be damp, but should not have any drops of water remaining.
  6. Once the leeks are mostly dry, put the flour [or cornstarch], a pinch each of salt, black pepper and cayenne pepper in a gallon ziplock bag. Add the dry leeks and shake around to make sure all of leeks are coated in flour. Empty the bag into a mesh strainer, and shake over a large plate to ensure there is no excess flour.
  7. When the oil comes up to 350º, carefully add the leeks, [I pile them on a spider and lower them slowly in the oil.] and deep fry for about 1 and half to two minutes, until they are browned and crunchy. Carefully remove with a slotted spoon or a spider and let drain on a clean paper towel.
  8. When the water comes to a boil, add the green beans and cook for about 4 to 5 minutes, until they are tender-crisp, but still bright green.
  9. Drain the water from the beans, and place them in serving bowl.
  10. Whisk together the lemon juice, garlic and salt and pepper until salt is dissolved, then whisk in the oil.
  11. Drizzle the beans with the lemon garlic vinaigrette, and top with the fried leeks.
  12. Serve immediately.
Recipe by The Creekside Cook at