These crispy leek bites are perfect little finger-food treats that reveal a refreshingly different side of this delicious vegetable. With just a handful of ingredients and a few minutes in the pan, you’ll get beautiful golden leek medallions that have a distinct yet delicate crunch all the way through, without losing that gentle leek flavor. Served with a creamy dipping sauce, they’re surprisingly addictive and disappear faster than you would expect.
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Pan-fried leek bites are perfect if you’re looking for an easy appetizer or a fun snack to nibble on while bringing something different to the table. Leeks have such a unique, mellow flavor so giving them a quick pan fry really brings out their best taste.
I first got the idea while reading through A Forest Feast by Erin Gleeson and knew immediately I had to try my own version. I paired them with a creamy cottage cheese dipping sauce made with fresh herbs to create a tangy contrast with the mild taste of crispy leeks.
Why you’ll love this recipe
- Minimal ingredients: You just need a few pantry staples to make these leek nibbles.
- Quick and easy: These crispy bites come together in just under 10 minutes.
- Party friendly: Crispy, dippable, and fun to eat, they make great finger food for any gathering and are delicious both warm and at room temperature.
- A new way to use leeks: Leeks are generally used to make soups, like this potato leek soup or stews, but this is a great alternative way to use leeks.
Leek medallions ingredients
- Leek: Choose fresh leeks with vibrant green leaves and a white pale stalk with a firm feel. We’ll only need the white and light green part of the leeks for this recipe.
- Egg: The egg serves as a primary binding agent to hold the breadcrumbs to the leek slices.
- Breadcrumbs: Regular breadcrumbs work perfectly, but you can also use panko for an extra-crunchy coating.
- Oil: You’ll need a bit of olive oil (or any other cooking oil) for pan frying the leeks. It helps the leeks turn golden without deep-frying.
- Seasoning: Keep it simple with salt and pepper.
Which dipping sauce to use?
These crispy leek bites are perfect on their own, but a creamy dipping sauce takes them to the next level. I made a simple cottage cheese dip with fresh parsley and a touch of lemon to complement the sweet, onion-like flavor of the leeks. If you don’t have cottage cheese, you can substitute with a mix of cream cheese and Greek yoghurt.
Other dipping sauces that pair great with these crunchy leek medallions are:
- Tzatziki: A refreshing Greek style yoghurt and cucumber dip with a hint of garlic.
- Dutch creamy leek dip: Savory, slightly sweet and tangy, with fresh leeks blended in.
- Hummus: Delicious with these crispy leek bites.
- White bean dip: A creamy white bean dip works surprisingly well with the mild sweetness of leeks.
Useful tips and tricks
To get the best results to make crispy leek bites, a few simple tricks will help to get the best crunch and taste:
- Don’t cut the medallions too thick: As they are only briefly pan-fried, make sure not to cut the leek rounds too thick, otherwise the outside will be golden brown but the inside undercooked. I cut them between 1/4 and 1/2 inch thickness (or 0.5 to 1 cm).
- Adjust cooking time: Thicker cuts will need an extra minute or two longer cooking time, so adjust if needed.
- Wash the leeks thoroughly: Leeks can contain lots of sand and grit in between the layers. So after cutting them in rounds, rinse them properly under cold running water, without destroying the layers in the medallions.
- Dry them well: After rinsing, make sure the leek medallions are completely dry. Any leftover moisture will prevent the breadcrumbs from sticking properly.
- Egg and breadcrumb coating: Beat the egg well and season with salt and pepper before dipping. Make sure each leek medallion is fully coated in egg, then place it in the breadcrumbs.
- Single layer cooking: Each leek round needs to touch the oil in the pan to ensure they cook golden and crispy from the outside. So don’t overcrowd the pan. Cook in batches if needed.
How to store
These leek medallions are perfect to make in advance. Just store them in an airtight container in the fridge for up to 2 days. Either serve at room temperature or warm them up again.
To re-heat without losing the crispiness, place them in the oven for a few minutes on 180°C / 350°F or add a little bit of oil in a pan and fry for 1 minute each side until crisped and warm.
Avoid the microwave if possible as it will make the breadcrumbs soggy and soft.
Crispy Leek Bites
Ingredients
- 2 medium leeks white and light green parts only
- 1 large egg
- ½ cup (60 grams) breadcrumbs
- 3 tablespoons olive oil
- salt and pepper to taste
For the cottage cheese dip
- 3 tablespoons whipped cottage cheese
- 1 tablespoon fresh parsley chopped
- juice of ½ lemon
- salt to taste
- freshly ground black pepper to taste
Instructions
- Slice the leeks into ½-inch or 1 cm thick medallions. Rinse thoroughly under cold running water to remove any dirt then pat completely dry with paper towel.
- Beat the egg in a bowl and season with a pinch of salt and pepper. Place the breadcrumbs in another bowl.
- Dip each leek medallion first into the beaten egg, letting the excess egg drip off. Then press into the breadcrumbs on both sides to coat evenly and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the leeks in a single layer and cook for 1-2 minutes each side until golden and crispy.
For the cottage cheese dip
- Place the cottage cheese in a blender or food processor and blend for 30 seconds to 1 minute until smooth.
- Transfer the whipped cottage cheese to a mixing bowl, add the fresh parsley, lemon juice, salt and pepper and mix well.
Notes
- Cooking time: Depending on the thickness of each medallion, you might need to let them cook a bit longer.
- Single layer: It’s important to put the leeks in a single layer in the pan. Cook in batches if needed.
- Cottage cheese: Substitute with 1/2 cream cheese and 1/2 Greek yoghurt if you don’t have cottage cheese available.
Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.
