Frizzled Leeks

• White and pale green parts of 1/2 pound of leeks (2 medium), cut crosswise into 2-inch pieces
• Vegetable oil for deep-frying

1. Cut leeks lengthwise into thin strips.
2. Wash leeks and drain.
3. Dry well between layers of paper towels.
4. In a saucepan at least 3 1/2 inches deep, heat 1 inch of oil to 375 degrees.
5. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10-15 seconds, transferring with a slotted spoon to paper towels to dry.
6. Season leeks with salt.
7. Leeks may be fried a day ahead and kept in an airtight container at room temperature.
8. Serve on top of soup.

white, vegetable oil

Taken from cooking.nytimes.com/recipes/1015561 (may not work)