Pescatarian Crispy Leek Rings
Most people toss the dark green leek tops straight into the compost bin, but this recipe transforms them into something genuinely crave-worthy — shatteringly crisp rings with a smoky, golden crust. The batter comes together with lactose-free milk spiked with lemon juice, which thickens just enough to cling to each ring before it hits the gluten-free breadcrumb and rice flour coating. Smoked paprika does a lot of heavy lifting here, giving every bite a warm, slightly earthy depth, with optional cayenne for anyone who wants a little heat. Letting the coated rings rest on a wire rack before frying is a small step that makes a big difference — the coating sets up and stays put when it hits the hot oil. A shallow fry in a wide skillet keeps things approachable, and the result is a deep, even golden brown that looks far more impressive than the effort involved. A squeeze of lemon and a pinch of flaky salt at the end cuts through the richness and ties everything together. Serve them fast — these are at their best the moment they come off the rack.
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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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