LEEK CROQUETTES

I think this method of cooking leeks is superb.  They are juicy, sweet and crispy all in one!

Serves 4 as side

2 whole leeks

¼ tsp salt

¼ tsp freshly ground pepper

¼ tsp fresh thyme leaves

1 Egg 1 cup Panko crumbs or bread crumbs

¼ cup fine polenta

Zest ½ 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 leek whole.  Wash the leek and cook in the boiling water until just tender (6-8 minutes). Drain and pat dry.

Cut the leek into four even sized pieces.

In a medium deep sided pot, half fill with oil and heat to a moderate-high heat.

Set up 2 bowls one with the egg, lightly beaten and another with the crumbs, seasoning, polenta, thyme and zest. Start by placing the leeks into the egg mixture then coat generously, but firmly in the crumb mixture.

Set aside on grease proof 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 2-3 pieces of leek into the hot oil and fry until golden and crispy all over (5minutes) remove with a dry slotted spoon and drain on kitchen paper, sprinkle with a little sea salt. Continue until all the leeks are cooked.