3 cups of finely cut leeks — about 1/16 inch thick and 2 inches long, white only, washed and dried
2 tablespoons flour
2 cups vegetable oil
Salt

In a heavy bottomed saucepan, heat the oil. The temperature is right when you drop a crouton-sized piece of bread into the oil — it should float to the surface and lightly grown in a couple of minutes.

Toss the leeks in the flour and shake off the excess. Place the leeks in batches in the oil and cook for 3-4 minutes until slightly golden. Remove with a slotted spoon and drain on paper towels. Sprinkle the leeks with salt and serve hot. Great with carrot soup or seared fish among other dishes.