Paraben 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 onion rings and something far more sophisticated. The batter comes together with lactose-free milk brightened by a squeeze of fresh lemon juice, creating a tangy, egg-enriched coating that clings beautifully to every layer. A blend of gluten-free breadcrumbs, white rice flour, smoked paprika, and a hit of cayenne gives the crust serious crunch and a warm, smoky depth that makes it genuinely hard to stop eating. Keeping parabens out of your food means being thoughtful about every ingredient, and this recipe leans on whole, straightforward pantry staples — nothing processed or mystery-laden in sight. The resting step on the wire rack before frying is a small detail that makes a big difference, locking the coating in place so it doesn't slide off in the pan. A hot, shimmering skillet and a single-layer fry in neutral oil are all it takes to get that deep golden color and satisfying crunch. Finish with flaky sea salt and a squeeze of lemon, and you've got a snack or side dish that feels indulgent without any of the ingredient compromises.
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!