Artificial Flavors Free Crispy Leek Rings
Those dark green leek tops that usually end up in the compost bin are the real star here, sliced into rings, battered, and fried until they're shatteringly crisp and deeply golden. The batter comes together with lactose-free milk soured by a splash of fresh lemon juice, a single egg, and a coating of gluten-free breadcrumbs seasoned with smoked paprika and a hit of cayenne — nothing synthetic, nothing from a packet, just real pantry staples doing honest work. Every ingredient is straightforward and recognizable, which means you can serve these without second-guessing what's actually in them. Letting the coated rings rest on a wire rack before frying is a small step that makes a big difference, helping the crust grip the leek and stay put in the hot oil. Frying in batches keeps the temperature steady so you get that satisfying crunch rather than a soggy, steamed result. A finish of flaky sea salt and a squeeze of lemon is all they need — simple, bright, and completely addictive as a snack or a side.
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Learn more →Ingredients
4 servings
For the leek rings
- 3 large leeks, dark green tops only, cut into ½-inch rings
For the batter
- 1 cup lactose-free whole milk
- 1 tbsp fresh lemon juice
- 1 large egg
- ½ tsp fine salt
- 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
- ¼ tsp cayenne pepper (optional)
For frying
- ½ cup neutral oil (such as canola or sunflower oil), for frying
For serving
- flaky sea salt, for serving (optional)
- 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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