Cinnamon 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 taste like the most interesting thing you've ever put on a snack plate. The batter comes together with lactose-free milk spiked with lemon juice, which thickens just enough to grip the coating beautifully, while smoked paprika and optional cayenne give the crust a warm, smoky depth without any spice-blend shortcuts. Gluten-free breadcrumbs and white rice flour team up for a coating that fries up genuinely crunchy — not soggy, not gummy — and holds its crackle long enough to make it to the table. The 10-minute rest on the wire rack before frying is a small but brilliant step that locks the coating in place so it doesn't slide off in the pan. A squeeze of lemon and a pinch of flaky sea salt at the end are all the finishing touches this dish needs. Whether you're navigating a sensitivity to warming spice blends or just want a snack that's free of hidden seasonings, this recipe keeps the ingredient list clean and completely transparent. Serve them straight from the skillet while they're still crackling.
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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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