Mushroom 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 look and eat like the most satisfying bar snack you've ever had. The coating comes together with gluten-free breadcrumbs, white rice flour, and smoked paprika, giving every ring a golden, lightly smoky crust with a gentle kick from optional cayenne. A quick soak in lemon-spiked lactose-free milk acts as a homemade buttermilk bath, helping the coating cling beautifully before the rings hit the hot oil. Letting the coated rings rest on a wire rack for ten minutes before frying is the small step that makes a big difference — it keeps everything locked on tight so you get that satisfying crunch in every bite. Because the whole recipe leans on pantry staples and fresh produce, there's zero concern about hidden fungi or mushroom-derived flavor boosters sneaking in, which can be a real issue with pre-made coatings and seasoning blends. Finish with a pinch of flaky sea salt and a squeeze of lemon, and these are genuinely hard to stop eating straight off the rack.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!