Oats 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 is built from lactose-free milk spiked with lemon juice to mimic buttermilk, giving each ring a tangy, clingy coat before it hits the gluten-free breadcrumb and white rice flour mixture seasoned with smoked paprika and a whisper of cayenne. No oats anywhere in sight — the coating relies entirely on rice flour and certified gluten-free breadcrumbs, so you get that satisfying crunch without any of the grain concerns that make so many fried snacks off-limits. Letting the coated rings rest on a wire rack before frying is the quiet secret that keeps the crust locked on tight through every golden, sizzling minute in the pan. A squeeze of lemon and a pinch of flaky sea salt at the end cuts through the richness and makes the whole thing feel surprisingly bright and fresh. Serve them straight off the rack while they're still crackling — these do not wait well, and honestly, they won't need to.
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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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