Pregnancy Friendly 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, golden rings that are genuinely hard to stop eating. A quick soak in a lemon-spiked lactose-free milk mixture creates a light, tangy batter that clings beautifully, while a coating of gluten-free breadcrumbs and white rice flour delivers that satisfying crunch without any wheat. Smoked paprika gives every bite a warm, subtly smoky depth, and a pinch of optional cayenne adds just enough heat to keep things interesting. Frying in a shallow skillet means you get full control over the process — no deep fryer required, and no mystery ingredients hiding in a restaurant kitchen. The 10-minute resting step before frying is a small but important detail that helps the coating stay put and come out perfectly crisp rather than falling off in the pan. A squeeze of fresh lemon and a scatter of flaky sea salt at the end brighten the whole thing up and make these feel like something you'd order at a fancy gastropub. Serve them straight off the rack while they're hot and crackling — they wait for no one.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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