June 9, 2012

Recipe: Deep Fried Calcots

By In Recipes

You simply can’t find calcots outside of Spain it would seem. A shame as their brief yearly appearance, after a complicated year-and-a-half growing period, is as seasonally exciting as the initial showing of English asparagus is in the UK.

They are a sorta cross between a spring onion and a leek; only unique. As with asparagus Calcots, are best cooked simply as the recipes in the Catalan Cuisine book demonstrate.

While Calcots might not be available in the UK but substitute of miniature leeks is a fine and suitable alternative. So whether you are using mini-leeks, spring onions or calcots here is a recipe Deep Fried Calcots

Tapas - battered mini-leeks aka Deep Fried Calcots

Deep Fried Calcots


Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Deep Fried Calcots

A quick and easy tapas dish - as they should all be! Calcots are not easy to find so miniature leeks were used as a substitute.


  • 2 lightly beaten eggs
  • 80g flour
  • Sacket ready to use yeast
  • 2 fl-oz water or so
  • Salt and pepper
  • Olive oil
  • Spring Onions, Miniature Leeks or Calcots


  • Mix the eggs, flour, yeast, water and seasoning to make a batter. Cover the vegetables in the batter and fry in hot oil in batches until crisp and golden.
  • Dry on kitchen towel. Serve immediately with mayo or, totally un-traditionally, a romesco sauce.

This is the second in a series of five tapas dishes and is recommended to accompany a glass or two of Freixenet Cava.

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