MSG 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 something you'd order at a restaurant and never expect to make at home. The batter comes together with lactose-free milk brightened by a squeeze of fresh lemon juice, which thickens it just enough to grip the coating beautifully. A blend of gluten-free breadcrumbs, white rice flour, and smoked paprika gives every ring a golden, seasoned crust with a gentle kick from optional cayenne. Because every single ingredient in this recipe is naturally free from added glutamates, you can fry up a full batch without second-guessing a single label. Letting the coated rings rest on a wire rack before they hit the oil is the small step that makes a big difference — the coating sets firmly and clings through the whole fry. A finish of flaky sea salt and a squeeze of lemon is all they need, and honestly, they disappear fast. Serve them as a snappy appetizer, a side dish, or just a very good reason to stop throwing away your leek tops.
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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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