Low Sodium Crispy Leek Rings

Total time55 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the leek rings

3 large leeks, dark green tops only, cut into ½-inch rings
H-E-B Fresh Leeks Fresh Organic Leeks Leek Cal Organic Farms Leeks, Organic Leeks
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For the batter

1 cup lactose-free whole milk
1 tbsp fresh lemon juice
1 large egg
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the coating

1 cup gluten free breadcrumbs
½ cup white rice flour
1 tsp smoked paprika
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp cayenne pepper (optional)

For frying

½ cup neutral oil (such as canola oil or sunflower oil), for frying

For serving

flaky sea salt, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
lemon wedges, for serving (optional)

Instructions

1
Trim the leeks, discarding the root ends and all white and light-green portions — use only the dark green tops. Slice the dark green tops crosswise into 1/2-inch rings and separate the layers into individual rings. Rinse the rings thoroughly in a colander under cold water, then spread on a clean kitchen towel and pat completely dry.
2
Stir together the lactose-free milk and lemon juice in a shallow bowl and let stand for 5 minutes until slightly thickened. Whisk in the egg, 1/2 tsp salt, and black pepper until smooth.

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