Nutmeg 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 an onion ring and a gourmet bar snack. The batter comes together with lactose-free milk spiked with lemon juice, which thickens into a tangy, clingy coating that grabs onto every layer of leek. Smoked paprika and an optional hit of cayenne in the gluten-free breadcrumb crust give each ring a warm, smoky depth without relying on any of the warming spices that can sneak into seasoned coatings at the store. Letting the coated rings rest on a wire rack before frying is the small step that makes a big difference — it helps the crust set so it stays put in the hot oil instead of sliding off. A shallow fry in neutral oil gets them golden and crunchy in just a few minutes per side, and a finish of flaky sea salt and a squeeze of lemon is genuinely all they need. Serve them straight off the rack while they're still crackling, 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 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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