Servings:
4
Prep time:
35
Cooking time:
15
INSTRUCTIONS
- Mix the flour with cornstarch in a bowl and with very cold sparkling water until You get a smooth and not to thick batter. Add salt and let stand in refrigerator for 20 minutes
- Clean the leeks and cut lengthwise into strips. Eliminate those more leathery and add the remaining in bunches of 2-4 tying one to each other with rather soft nodes forming rings, or leave the strips naturally as they are.
- Plunge the leek rings in the batter and fry in hot oil, being careful not to burn them. Serve hot, sprinkled with a little salt
