Fried leek

👨‍🍳 Method

For the Crispy Coating

1. 1
   Beat the eggs with salt and black pepper in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
2. 2
   Spread the matzo meal on another flat plate.

To assemble

1. 3
   Halve the vegetable lengthwise.

   KnifeCutting board
2. 4
   Cook the vegetable in salted water 15 minutes, until it is tender but not falling apart, drain and dry well.

   ⚙ Cooking in salted waterStovePotColander

   💡Overcooked cauliflower falls apart in the coating. Take it out when a knife goes in easily but it still holds its shape.

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
3. 5
   Pass each piece through the breading stations, in order, and press well so the coating sticks.

   💡A wet vegetable sheds its coating and spatters in the oil. Dry well after cooking or salting, before the flour.
4. 6
   Heat the oil in a wide pan over medium-high heat and fry 3 minutes on each side, until the coating is golden and crisp.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5. 7
   Transfer to paper towels.
6. 8
   Serve hot.