Macadamia 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 starts with lactose-free milk spiked with lemon juice, which thickens into a tangy, clingy coating that grabs onto every layer of leek before it hits the gluten-free breadcrumb and rice flour mixture. Smoked paprika and optional cayenne give the crust a warm, ruddy color and just enough heat to keep things interesting. Resting the coated rings on a wire rack before frying is the quiet secret that makes the coating stay put and turn genuinely golden rather than soggy. A hot shimmer of neutral canola or sunflower oil does the rest of the work in minutes, producing rings that crunch audibly when you bite through them. A squeeze of lemon and a pinch of flaky sea salt at the end cuts through the richness and makes the whole plate feel bright and fresh. No tree nuts of any kind come anywhere near this recipe, so you can fry up a batch and pass them around without a second thought.
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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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