Cashew 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 look and taste like something from a gastropub snack menu. A quick soak in lemon-spiked lactose-free milk creates a tangy, egg-enriched batter that clings beautifully, while a coating of gluten free breadcrumbs, white rice flour, and smoked paprika delivers serious crunch and a warm, smoky depth. A pinch of cayenne in the mix gives the option of a gentle heat that plays perfectly against a squeeze of fresh lemon at the end. Because the recipe is built entirely around pantry staples and fresh produce, there are no nut-based ingredients or sneaky cashew derivatives to worry about — just clean, straightforward cooking. The ten-minute rest on the wire rack before frying is a small but brilliant step that keeps the coating locked on through the whole fry. Finished with flaky sea salt and served immediately while still crackling hot, these are the kind of snack that disappears from the plate before you even sit down.
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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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