Shellfish 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 with a smoky, golden crust. A quick soak in lemon-spiked lactose-free milk creates a tangy, buttermilk-style batter that clings beautifully to every layer, while gluten-free breadcrumbs and white rice flour team up for a coating that fries up seriously crunchy without any heaviness. A hit of smoked paprika and optional cayenne give the whole thing a warm, savory depth that makes it nearly impossible to stop at just a few. The wire rack rest before frying is a small but smart step — it lets the coating set so it stays put in the pan instead of sliding off. Pan-frying in a shallow pool of neutral oil keeps things approachable and means you get that deep golden color without needing a deep fryer or a ton of cleanup. A squeeze of lemon and a pinch of flaky salt at the end brighten everything up and make these feel genuinely restaurant-worthy. Whether you're serving them as a snack, a side, or an appetizer, they disappear fast — so consider making a double batch.
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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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