Prepare your leeks by cutting off the root end and the dark green tops before slicing the leeks lengthwise while leaving the body intact.

Soak the cut leeks in clean, cold water for 5 minutes to dislodge sand and dirt before rinsing it well under running water.

Remove, shake off the water and then place in a colander to drip dry.

Ready one or two paper towels and a weight like a heavy plate or casserole dish.

Place each strip of leek onto a paper towel, sprinkle lightly with salt, and cover with a paper towel.

Place the weight atop and leave the leeks to shed moisture, weighted, for at least 30 minutes.

Once sufficiently dried out, remove from paper towels and slice each leek into 1/8th inch fries that are just over 2-inches long.

Heat oil in a large, oversized pot or saucepan to 375°F.

Dip the leek fries in beaten egg and then dredge in a 50/50 mixture of cornstarch and flour. Shake off all the excess dredging.

Drop into hot oil and fry for roughly 30 to 40 seconds or until golden brown. Take care to fry in small batches only as the oil will bubble and rise excessively.