Coconut 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 lovechild of onion rings and something far more sophisticated. The batter is built from lactose-free milk spiked with lemon juice to mimic buttermilk, whisked with egg and seasoned simply, so every ring gets a light, tangy coating that clings beautifully. Smoked paprika and optional cayenne in the gluten-free breadcrumb and rice flour crust give the finished rings a warm, ruddy color and just enough heat to keep things interesting. Canola or sunflower oil keeps the fry completely free of coconut-derived fats, which can sneak into recipes like this through coconut oil or coconut-based coatings — none of that here. The wire rack rest before frying is a small but brilliant step that helps the coating set and stay put once it hits the hot oil. A squeeze of lemon and a pinch of flaky salt at the end is all they need, though they're honestly hard to resist straight 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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