Legume Free Crispy Leek Rings
Those dark green leek tops that usually end up in the compost bin are the star here, transformed into shatteringly crisp rings that rival anything you'd pull from a restaurant fryer. A quick soak in lemon-spiked lactose-free milk creates a light, tangy batter that clings beautifully, while smoked paprika and optional cayenne in the rice flour and gluten-free breadcrumb coating give every bite a warm, smoky kick. Because the recipe leans entirely on simple produce, egg, and pantry staples, there's no need to scan labels for hidden beans, lentils, or legume-derived fillers — it's naturally free of all of that without any workarounds. The trick of letting the coated rings rest on a wire rack before frying is a small step that makes a big difference, helping the crust bond so it stays put in the hot oil instead of sliding off. Frying in shallow oil in a wide skillet keeps things approachable and mess-free, and the whole process moves quickly once you're in a rhythm. Finish with a pinch of flaky sea salt and a squeeze of lemon and you've got a snack or side dish that's genuinely hard to stop eating.
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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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