This post is sponsored by British Leeks.
Crispy leeks don’t get better than this. Try these golden beer-battered leeks with creamy leek ranch dip for a tasty snack or appetiser everyone will love.
There are plenty of ways to enjoy the humble British leek, and Welsh cuisine, in particular, makes great use of it. Introduced to Wales by Phoenicians trading tin in the British Isles, the leek has long been steeped in legend. It’s said that women who placed a leek under their pillow on St David’s Day would dream of their future husband. In 640 AD, Welsh warriors wore leeks in their hats while battling the Saxons, emerging victorious. Today, Welsh soldiers continue the tradition, wearing leeks in their caps on St David’s Day, while new recruits in the Welsh Guards Regiment are rumoured to be challenged to eat a large raw leek.
The national emblem of Wales, leeks are popular in Welsh cuisine and seasonal throughout the colder months of the year, best enjoyed from November until April. Some of my favourite Welsh leek recipes include traditional Welsh cawl, and Glamorgan sausages. A member of the allium family, like chives, leeks offer a mild, slightly sweet onion flavour.
Not only are they delicious, but they’re also packed with nutrients. In the Middle Ages, leeks were thought to have powerful healing properties. Rich in vitamins C and K, minerals, antioxidants, and inulin (a prebiotic that supports gut health), leeks can boost immunity, support heart health, and encourage collagen production – important for healthy skin and teeth.
Contents
Beer-battered crispy leeks with leek ranch dip
When British Leeks challenged me to create a recipe, I wanted to do something a little different from the usual potato and leek soup, or creamed leeks. I’d never battered or deep-fried leeks before, but it turns out they take to it beautifully. When sliced into chunks and fried, the leeks soften within minutes, while the yeasty beer batter crisps up into a thick, golden shell with a satisfying crunch.
The tangy leek ranch dip is the perfect pairing. Swapping out the usual chives for finely chopped green leek tops, this creamy dip complements the beer batter without overpowering the delicate leeks. Plus, using both the white and green parts of the leek helps to reduce food waste.
How to make crispy beer-battered leeks with leek ranch dip
This recipe couldn’t be simpler, but I’ll break it down step-by-step so you can see exactly how it’s done.
1. For the beer battered leeks
Ingredients
Here are all the ingredients you’ll need to make my crispy leeks in beer batter (aside for vegetable oil for frying): plain flour, rice flour, baking powder, salt, beer, and sliced leeks (white parts only). Note: I recommend making the leek ranch first, so you can serve the dish whilst still hot.
Method
1. Wash, trim, and slice the white parts of the leeks into 2cm-thick rounds. Pat them dry with kitchen paper, and dust with flour – this helps the batter to stick.
2. Next, make the batter. Whisk together plain flour, rice flour, baking powder, and salt. Slowly pour in the beer, whisking until the mixture reaches the consistency of pancake batter. Let it rest in the fridge for 10 minutes before use.
3. Heat oil to 190°C in a deep fat fryer or deep pan, using a thermometer if needed. Dip each leek round in the batter, ensuring it’s fully coated, then carefully transfer to the hot oil. Fry in batches to avoid overcrowding.
After 3-4 minutes, the batter should be golden and crisp, while the leeks inside will have softened. Drain on kitchen paper, season lightly with salt, and serve hot with the leek ranch dip – perhaps with a cold beer on the side.
2. For the leek ranch dip
Ingredients
Here all the ingredients you’ll need to make my leek ranch dip: finely chopped green leek tops, sour cream, buttermilk, mayonnaise, parsley, dill, garlic, lemon juice, salt, and pepper.
Method
1. Much like a classic ranch dip, my leek ranch dip blends green leek tops (in place of chives) with sour cream, buttermilk, mayonnaise, parsley, dill, garlic, lemon juice, salt, and pepper.
Blitz the leeks in a blender until they look like mine (see photo above), mix with the other ingredients, and it’s done! It really is as simple as that.
Crispy leeks in beer batter with leek ranch dip
Equipment
- deep fat fryer optional
- deep-fry thermometer optional
Ingredients
For the leek ranch dip
- 120 ml sour cream
- 75 ml buttermilk
- 2 tbsp mayonnaise
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh dill
- 35 g finely chopped fresh green leek tops
- 1 garlic clove peeled and minced
- 1 tsp fresh lemon juice
- ½ tsp fine salt
- ¼ tsp ground black pepper
For the beer battered leeks
- 4 leeks white parts only; washed, trimmed and cut into 2cm rounds
- 170 g plain flour
- 2 tsp baking powder
- 60 g rice flour
- 1 tsp salt
- 300 ml ice-cold beer or lager IPA works well
- vegetable oil for frying
Instructions
For the leek ranch dip
- In a bowl, mix together the sour cream, buttermilk, mayonnaise, parsley, dill, leeks, garlic, lemon juice, salt and pepper.
- Chill for ten minutes, and serve.
For the beer battered leeks
- Roll the leek slices in approx. 50g plain flour to coat them; this helps to encourage the batter to stick.
- Whisk together the plain flour and rice flour, baking powder, and salt. Slowly pour in the beer to achieve a paste-like consistency, whisking until the batter becomes smooth and runny, with a texture similar to pancake batter. Aim for a few bubbles, but don’t over-whisk. Cover the batter and allow to rest for 10 minutes in the fridge before cooking.
- Heat the oil to 190°C in a deep pan using a thermometer, or in a deep fat fryer.
- Dip the leek slices into the beer batter, ensuring they are fully coated. Once the oil is hot enough, carefully remove each leek slice from the batter individually, shaking off the excess and placing it into the hot oil.
- Fry for 3-4 minutes, until the leeks have softened and the batter is golden brown and crispy. Remove the leeks from the pan or fryer with a slotted spoon, and place them on a paper towel to drain off any excess grease. Lightly season with salt and serve hot, with leek ranch for dunking.
Notes
- Substitute plain flour and baking powder for 120g self-raising flour, if you wish.
- Don’t confuse regular rice flour with glutinous rice flour, or your batter will have a somewhat chewy – as opposed to crispy – texture.
- Beer batter is best enjoyed fresh, but it can be made in advance and stored in an airtight container in the fridge for a couple of hours before use.
- Use ice-cold beer or chill the batter for 30 minutes before use for extra crispiness.
- Replace the fresh herbs in the ranch dip with dried herbs if you prefer, substituting 1 tbsp of fresh herbs for 1 tsp of dried herbs.
- Store leftover leek ranch dip in an airtight container in the fridge for 5-7 days.
Nutrition
What to serve with your crispy leeks and ranch dip
Enjoy these crispy morsels hot, with the creamy leek ranch dip. They make a great appetiser or snack on their own, but if you’re serving them as part of a spread, try pairing them with:
- Welsh Glamorgan sausages: Traditional Welsh veggie sausages made with cheese, breadcrumbs, and leeks.
- Sesame-crusted halloumi: Deep-fried Cypriot halloumi with sesame, rocket, pine nuts, and pomegranate.
- Aubergine/Eggplant walnut wraps: A Georgian favourite, thin slices of aubergine rolled with a walnut, garlic, and herb filling
Have you ever tried deep fried or battered crispy leeks, or leek ranch dip? Let me know if you give it a try, and don’t forget to rate the recipe.
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This post is sponsored by British Leeks.