Sesame Free Crispy Leek Rings
Those dark green leek tops that usually get tossed in the compost bin are the real star here, transformed into shatteringly crispy rings with a smoky, golden crust. A quick soak in lemon-spiked lactose-free milk mimics a classic buttermilk bath, giving the coating something to grip onto before the rings hit the pan. The breading itself is a blend of gluten free breadcrumbs, white rice flour, smoked paprika, and an optional hit of cayenne — bold, crunchy, and completely free of sesame in any form, which can be surprisingly tricky to avoid in store-bought coatings and seasoning blends. Canola or sunflower oil keeps things neutral so the leek's natural sweetness and the smoked paprika can actually shine. The ten-minute rest on the wire rack before frying is a small step that makes a big difference — the coating sets up properly and stays put when it hits the hot oil. A final scatter of flaky sea salt and a squeeze of lemon over the top is all they need. Serve them fast, because these are at their absolute best straight from the skillet.
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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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