Cut the leeks lengthwise in half and separate them into single layers.

Ensure the leeks are well washed to remove any dirt or sand.

Heat the Oil:

In a large skillet, heat at least 1/2 inch of olive oil over medium-high heat.

Alternatively, use a deep fryer set at 365°F (185°C).

The oil is ready when a cube of bread turns light brown in 60 seconds.

Place all-purpose flour on a large plate.

Dredge each leek in the flour, ensuring an even coating.

Carefully place the floured leeks in the hot oil, making sure not to overcrowd the skillet.

Cook in batches if necessary.

Fry the leeks, turning once, until they are golden brown and crisp.

Use a slotted offset spatula to transfer the fried leeks to paper towels, allowing excess oil to drain.

Season the crispy leeks with kosher or sea salt.

Serve the crispy fried leeks immediately while they are hot.