Honey 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 comes together with lactose-free milk spiked with lemon juice — a clever workaround that mimics buttermilk's tang and cling without any dairy issues — while smoked paprika and optional cayenne give the coating a warm, smoky depth. Gluten-free breadcrumbs and white rice flour team up to create a crust that stays genuinely crunchy, not soggy, especially after that crucial 10-minute rest on the wire rack before frying. Every ingredient on this list is naturally free of added sweeteners, so there's no need to audit labels or swap anything out — it just works as written. A hot skillet, shimmering neutral oil, and a single flip are all it takes to get that deep golden color and satisfying crunch. Finished with flaky sea salt and a squeeze of fresh lemon, these rings are the kind of snack or side dish that disappears before you've even set the plate 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 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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