Citric Acid Free Crispy Leek Rings
Leek rings might sound unexpected, but the dark green tops of leeks fry up into something genuinely addictive — tender inside, shatteringly crisp outside, and packed with a mild, savory depth that's hard to put down. The batter here is built from lactose-free milk spiked with a splash of fresh lemon juice, which thickens it just enough to cling beautifully to every ring before it hits the coating. That coating — gluten-free breadcrumbs, white rice flour, smoked paprika, and a hint of cayenne — delivers serious crunch without any of the additives or preservatives that make store-bought snacks a minefield for people avoiding citric acid. Frying in a wide skillet with neutral oil keeps things simple and gives you that deep golden color in just a few minutes per side. The wire rack rest before frying is a small but smart step that helps the coating set and stay put, so you get maximum crispiness rather than a soggy, patchy shell. Finish with a pinch of flaky sea salt and serve immediately — these are at their best straight from the pan, and they disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 oil 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!