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6 leeks
1 teacupful flour
½ can beer
salt, pepper
oil for frying
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Prepare a thick batter with the beer and flour. Cut the leeks into rounds about ½ cm thick. Season with salt and pepper. |
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Dip in the batter and fry well, at first over moderate heat and towards the end much stronger.
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When their golden brown, remove and place on kitchen paper to absorb the excess oil. Serve while piping hot.
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