Gut Friendly Crispy Leek Rings
Most people toss the dark green tops of leeks straight into the compost bin, but this recipe turns them into something genuinely crave-worthy — shatteringly crisp rings with a smoky, golden crust. The batter leans on lactose-free milk spiked with lemon juice, which mimics the tang of buttermilk without any of the dairy that can upset a sensitive gut. Gluten-free breadcrumbs and white rice flour handle the coating, so there's no wheat in sight, and the result is a crust that stays crispy and light rather than heavy or greasy. Smoked paprika and a whisper of cayenne give each ring a gentle warmth that makes it almost impossible to stop at just a few. A quick rest on the wire rack before frying is the small step that makes the coating really lock in, so you get that satisfying crunch all the way through. Finished with flaky sea salt and a squeeze of fresh lemon, these are the kind of snack or side dish that disappears from the plate before it even has a chance to cool down.
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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 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.
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