Hazelnut 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 coating comes together with gluten-free breadcrumbs, white rice flour, and smoked paprika, giving each ring a deeply golden crust with a gentle kick of cayenne if you want it. A quick soak in lemon-spiked lactose-free milk mimics the tang of traditional buttermilk, helping the coating grip and cling beautifully before the rings ever hit the oil. Letting the coated rings rest on a wire rack for ten minutes before frying is the kind of small step that makes a big difference — no soggy patches, just even, crackling crunch. Canola or sunflower oil keeps the flavor neutral so the smoked paprika and leek come through clean and bright. Finished with flaky sea salt and a squeeze of fresh lemon, these are the kind of snack that disappears before they even make it to the table. No nuts, no nut-derived oils, and no ambiguous pantry shortcuts — just straightforward ingredients you can feel confident about.
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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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