To prepare a delicious leek schnitzel, we begin by preparing the necessary ingredients. In a pot, we put enough water and add the delikat, then we place the pot on medium heat, stirring periodically to ensure that the delikat dissolves completely. While we wait for the water to reach boiling point, we take care of the leeks.
We clean the leeks by removing the outer leaves and the root part, then we wash them well under a jet of cold water to eliminate any impurities. Once the leeks are clean, we cut them into pieces of the desired size, making sure they are uniform so they cook evenly. When the water has started to boil, we add the chopped leeks and let them boil for about 5-7 minutes, until they become soft but not overly tender. Once cooked, we remove the leeks from the water and let them cool on a kitchen towel to absorb excess moisture.
After the leeks have cooled, we cut them in half lengthwise, making each piece easier to handle during frying. In the meantime, we prepare for the final stage of the recipe. In a bowl, we mix the cornmeal with salt to taste. It is important to adjust the amount of salt according to personal preferences, considering that the delikat already contains salt.
Now, we take each piece of leek and carefully pass it through the cornmeal and salt mixture, ensuring that each leaf is evenly coated. This step is essential to achieve a crispy and flavorful crust during frying. In a deep skillet, we heat the oil over medium heat. Once the oil is hot enough, we add the cornmeal-coated leek leaves, being careful not to overlap the pieces to allow for even frying.
We fry the leeks for 3-4 minutes on each side or until they become golden and crispy. After the leek schnitzels are ready, we remove them to a platter lined with paper towels to absorb excess oil. We serve these delicious leek schnitzels hot, alongside a fresh salad or as a side dish to a steak. Their unmistakable taste and crispy texture will turn any meal into a memorable feast. Enjoy your meal!
We clean the leeks by removing the outer leaves and the root part, then we wash them well under a jet of cold water to eliminate any impurities. Once the leeks are clean, we cut them into pieces of the desired size, making sure they are uniform so they cook evenly. When the water has started to boil, we add the chopped leeks and let them boil for about 5-7 minutes, until they become soft but not overly tender. Once cooked, we remove the leeks from the water and let them cool on a kitchen towel to absorb excess moisture.
After the leeks have cooled, we cut them in half lengthwise, making each piece easier to handle during frying. In the meantime, we prepare for the final stage of the recipe. In a bowl, we mix the cornmeal with salt to taste. It is important to adjust the amount of salt according to personal preferences, considering that the delikat already contains salt.
Now, we take each piece of leek and carefully pass it through the cornmeal and salt mixture, ensuring that each leaf is evenly coated. This step is essential to achieve a crispy and flavorful crust during frying. In a deep skillet, we heat the oil over medium heat. Once the oil is hot enough, we add the cornmeal-coated leek leaves, being careful not to overlap the pieces to allow for even frying.
We fry the leeks for 3-4 minutes on each side or until they become golden and crispy. After the leek schnitzels are ready, we remove them to a platter lined with paper towels to absorb excess oil. We serve these delicious leek schnitzels hot, alongside a fresh salad or as a side dish to a steak. Their unmistakable taste and crispy texture will turn any meal into a memorable feast. Enjoy your meal!
Ingredients
Leek malai salt delikat delikat oil water