Deep Fried Stuffed Leeks Itali

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Leeks (thick)		1 (150g)
Anchovies		4-6
Parmigiano reggiano (grated)		1 tbsp
Garlic		1 clove
Dried oregano		1 tsp
Breadcrumbs		as required
Flour		3 tbsp
Egg		1
Vegetable oil for frying		as required

Method

Cook

30min

Finely chop the garlic and mix with the grated cheese, oregano and breadcrumbs. Beat the egg.

Cut the leeks into 2cm lengths. Remove the centre core 1cm diameter.

Stuff the gaps with an anchovy.

Dredge the leeks with flour, run through the beaten egg and coat liberally with the breadcrumbs from Step 1.

Deep fry at 160-170C until nice and golden.

Tips & Note

●You can add thyme or rosemary to the breadcrumbs if you like.
●Don't tough the leeks too much as they're frying, or the breadcrumbs will come off.
●You can serve with tartare sauce or mayonnaise.

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