Peanut Free Crispy Leek Rings
Most people toss the dark green leek tops straight into the compost bin, but this recipe turns them into something genuinely crave-worthy — shatteringly crispy rings that eat like a sophisticated twist on onion rings. The batter comes together with lactose-free milk spiked with lemon juice to mimic buttermilk, plus an egg and a seasoned coating of gluten-free breadcrumbs, white rice flour, smoked paprika, and a hit of cayenne for anyone who wants a little heat. Every single ingredient here is naturally free from peanuts and peanut-derived oils — the frying is done in canola or sunflower oil, so there's no cross-contact concern hiding in the pan. Letting the coated rings rest on a wire rack before they hit the skillet is the move that makes the coating actually stick and go properly golden instead of sliding off. A hard sear in shimmering oil for just a few minutes per side gives you that deep, crackling crust with tender, slightly sweet leek inside. Finish with a pinch of flaky sea salt and a squeeze of lemon and you've got a snack or side dish that's going to disappear fast.
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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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