Pork 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. The rings get dunked in a lemon-spiked, egg-enriched milk batter, then pressed into a smoky, spiced coating of gluten-free breadcrumbs and white rice flour before hitting a shimmering skillet of canola or sunflower oil. That resting step on the wire rack before frying is the quiet secret here — it lets the coating grip the leek layers so you get a shatter-crisp crust instead of a soggy one. A hit of smoked paprika and optional cayenne give every ring a warm, slightly smoky kick that makes them dangerously snackable straight off the rack. Since the entire recipe is built around vegetables, pantry staples, and neutral frying oil, there's nothing to second-guess when it comes to sourcing ingredients. Finish with a pinch of flaky sea salt and a squeeze of lemon, and you've got a side dish or appetizer that looks like it came out of a restaurant kitchen with almost no fuss involved.
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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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