Carrageenan 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 with a smoky, golden crust. A quick soak in lactose-free milk spiked with lemon juice creates a tangy buttermilk-style bath that clings beautifully to every layer, while the white rice flour and gluten-free breadcrumb coating fries up with serious crunch. Carrageenan is a common additive in many dairy and dairy-alternative products, so reaching for a clean lactose-free whole milk — rather than a heavily processed plant-based option — keeps this recipe free of that thickener without any extra effort. The smoked paprika and optional cayenne give the coating a gentle heat that plays perfectly against a squeeze of fresh lemon at the table. Letting the coated rings rest on a wire rack before frying is the small step that makes a big difference, helping the crust set so it stays put in the hot oil. Serve them straight from the pan with a pinch of flaky sea salt and they disappear fast — honestly, they rival any onion ring you've ever had.
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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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