Breastfeeding Friendly 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, golden rings that taste like the lovechild of onion rings and something far more sophisticated. The batter comes together with lactose-free whole milk soured by a splash of lemon juice, making it a smart choice when you're keeping an eye on what goes into your body during breastfeeding without sacrificing any of the indulgence. Smoked paprika and an optional hit of cayenne give the gluten-free breadcrumb coating a warm, smoky depth that makes it genuinely hard to stop eating these. Leeks are a wonderfully gentle allium — flavorful but not as sharp as onions — and the dark green tops bring a slightly earthy, savory note that crisps up beautifully in a shallow fry. Letting the coated rings rest on a wire rack before they hit the oil is the small but crucial step that keeps the crust locked on tight through every golden, crunchy bite. A squeeze of lemon and a pinch of flaky sea salt at the end cuts through the richness and makes the whole plate feel bright and fresh. Serve them straight from the pan while they're at peak crunch — these do not wait around.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!