Title: Fried leeks with tarragon
 Categories: Appetizers
      Yield: 4 servings
 
      4    Leeks, about 1-in thick,
           -white parts only
      1    Egg
           Salt & freshly ground pepper
      1 ts Finely chopped parsley
      1 ts Tarragon
           Flour; for dredging
           Oil for frying
           -canola, lt. olive or peanut
           Tarragon vinegar
 
  TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves
  remain joined at the base. Slice them in half lengthwise down to the
  base but not through it, and rinse them well. Steam them over boiling
  water until they are tender when pierced with a knife, about 10
  minutes, then set on a towel to cool and drain dry. Beat the egg on a
  plate and season with salt and pepper. Add the parsley and half the
  tarragon. Dip the leeks into the egg and slosh them around so that
  they are well covered, then dip them in flour to coat. Heat enough
  oil in a heavy pan to cover the bottom generously. When it is hot
  enough to sizzle a drop of water, add the leeks. Fry them, turning
  them frequently until they're nicely browned all over. Set them on a
  towel to drain briefly. Serve with the remaining tarragon sprinkled
  over the top and a cruet of vinegar on the side.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK