Nitrate & Nitrite Free Crispy Leek Rings
Leek rings might sound unexpected, but the dark green tops of leeks turn wonderfully tender inside and shatteringly crisp outside when fried — and this recipe proves it. A quick soak in a lemon-spiked lactose-free milk mixture creates a tangy, egg-enriched batter that clings beautifully, while a coating of gluten-free breadcrumbs, white rice flour, and smoked paprika delivers serious crunch and a warm, smoky depth. A pinch of cayenne in the mix gives the option of a gentle kick, and a finish of flaky sea salt and fresh lemon wedges keeps everything bright and addictive. The whole process is refreshingly straightforward — no cured meats, no processed seasonings, no preserved ingredients of any kind — just clean, whole-food components you can feel good about. Letting the coated rings rest on a wire rack before frying is the small step that makes a big difference, helping the crust set so it stays put in the pan. Serve them straight off the rack while they're still crackling and hot, because these do not wait around.
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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 oil 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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