Brazil Nut Free Crispy Leek Rings
Those dark green leek tops that usually end up in the compost bin are the real star here, transformed into shatteringly crisp rings that taste like the lovechild of onion rings and something far more sophisticated. The batter comes together with lactose-free milk soured by a splash of lemon juice, creating a light, tangy coating that clings beautifully to each separated ring. Gluten-free breadcrumbs and white rice flour handle the crunch factor, seasoned with smoked paprika and an optional hit of cayenne that gives the finished rings a gorgeous rust-colored crust with just enough warmth. Letting the coated rings rest on a wire rack before frying is the small but crucial step that keeps everything from sliding off in the pan. A shallow fry in neutral oil gets them golden and crisp in just a few minutes per side — no deep fryer, no fuss. Since every ingredient here is straightforward and naturally free from tree nuts of any kind, there's no label-scanning or substitution anxiety involved. Finish with a pinch of flaky sea salt and a squeeze of lemon, and you've got an appetizer or side dish that genuinely surprises people.
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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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