Chestnut Free Crispy Leek Rings
Those dark green leek tops that usually end up in the compost bin are the real star here, sliced into rings, battered, and fried until they shatter with every bite. The batter comes together with lactose-free milk spiked with lemon juice, which thickens just enough to cling beautifully to each ring before it hits the coating of gluten-free breadcrumbs, white rice flour, and smoked paprika. A touch of cayenne in the mix gives the finished rings a gentle, warming 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 a small step that makes a big difference — the crust sets firmly so it stays put in the pan instead of sliding off. Frying in shallow canola or sunflower oil keeps things approachable without any specialty equipment, and the payoff is a deeply golden, crackling exterior with tender, sweet leek inside. For anyone navigating tree nut allergies or sensitivities, every ingredient here is straightforward and easy to verify, with no hidden nut-based flours or ambiguous pantry additions to second-guess. Finish with a pinch of flaky sea salt and serve them fast — these are at their absolute best the moment they come off the rack.
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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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