Pecan 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 spiked with lemon juice to mimic buttermilk, coating each ring in a layer that clings beautifully once it hits the hot oil. Smoked paprika and optional cayenne give the gluten-free breadcrumb crust a warm, smoky depth that makes it genuinely hard to stop eating. Letting the coated rings rest on a wire rack before frying is the small but crucial step that keeps everything locked on tight through the whole cook. A squeeze of lemon and a pinch of flaky sea salt at the end cuts through the richness and makes the whole thing feel bright and restaurant-worthy. For anyone navigating tree nut allergies, this is the kind of crowd-pleasing snack or side dish you can set out without a second thought — every ingredient is straightforward, nothing hidden.
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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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