BHA & BHT Free Crispy Leek Rings
Leek rings might sound unexpected, but the dark green tops — usually tossed in the compost — turn out to be the secret weapon here, frying up into something shatteringly crisp and deeply savory. Many packaged snacks and coatings are loaded with synthetic preservatives like BHA and BHT, so making your own from scratch is genuinely the cleanest route to a crunchy, golden bite you can feel good about. The coating here is built from white rice flour and gluten-free breadcrumbs seasoned with smoked paprika and a hit of cayenne, so every ring has real flavor before it even hits the oil. A quick soak in lemon-spiked lactose-free milk mimics a classic buttermilk dip and helps the coating cling beautifully through the fry. Canola or sunflower oil keeps things neutral and lets that paprika-spiced crust take center stage. A rest on a wire rack before frying is the small step that makes a big difference — it sets the coating so nothing slides off in the pan. Finish with flaky sea salt and a squeeze of lemon, and these disappear fast.
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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 oil 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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