Celery Free Crispy Leek Rings
Those dark green leek tops that usually get tossed in the compost bin are the real star here, transformed into shatteringly crisp rings with a smoky, golden crust. The batter comes together with lactose-free milk spiked with lemon juice — a clever trick that mimics buttermilk and helps the coating cling beautifully to every layer. A blend of white rice flour and gluten-free breadcrumbs gives the exterior serious crunch without any wheat, and smoked paprika plus optional cayenne means the flavor punches well above its weight. Resting the coated rings on a wire rack before frying is the kind of small step that makes a big difference, ensuring nothing slides off in the pan. A quick shallow fry in neutral oil gets them deep golden in just a few minutes per side — no deep fryer required. Finished with flaky sea salt and a squeeze of fresh lemon, these are the kind of snack that disappears before they even make it to the table. If you've been searching for a crowd-pleasing appetizer or side that steers completely clear of celery and its relatives, this one absolutely delivers.
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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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