Fried Leek Rounds with Cucumber Dip

Think of it as an onion ring's light and mild cousin- yum!

1 leek, cut into 1/4” rounds

1 egg, beaten

1/2 c. fine bread crumbs (or panko)

Olive oil

Salt and pepper

Cover the bottom of a heavy non-stick skillet with olive oil. Over medium-high heat, bring to sizzling hot.

Meanwhile, dunk the leek rounds first in egg, then into bread crumbs. Fry quickly over medium heat, about 1 minute each side, until nice and toasty brown. Drain on paper towels and sprinkle with salt and pepper. Serve hot with Cucumber Dip below, or dip of your choice.

Cucumber Dip

Simply combine: 1/4 c. plain yogurt, 1/2 c. finely chopped cucumber, 1/4 c. snipped fresh basil or dill (or 2 Tbsp. dried dill), 1 Tbsp. lemon juice, 1/2 tsp. garlic powder, 1 tsp. minced mild onion.

Recipe created or adapted by Liz Talley, Urban Graze

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