Lupin 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 and fried until shatteringly crisp and golden. The batter is built from lactose-free milk spiked with lemon juice to mimic buttermilk, whisked with egg and seasoning for a coating that clings beautifully to every layer. White rice flour and gluten-free breadcrumbs form the crust, keeping things completely free from lupin flour — an ingredient that sneaks into a surprising number of commercial coatings and baked goods. Smoked paprika and optional cayenne give the finished rings a warm, smoky heat that makes them genuinely hard to stop eating. A ten-minute rest on the wire rack before frying is the small but crucial step that keeps the coating locked on through the sizzle. Finished with a shower of flaky sea salt and a squeeze of fresh lemon, these are the kind of snack or side dish that disappears from the plate before anything else does.
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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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