Soy 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 that taste like the lovechild of onion rings and something far more sophisticated. The batter comes together with lactose-free milk spiked with lemon juice to mimic buttermilk, plus an egg and a hit of smoked paprika and optional cayenne in the coating for a little smoky warmth. White rice flour and gluten-free breadcrumbs give every ring a genuinely crunchy crust that holds up beautifully without any wheat or soy-based fillers sneaking in. Canola or sunflower oil keeps the fry clean and neutral, so nothing competes with that paprika-kissed coating. The ten-minute rest on the wire rack before frying is a small but crucial step — it lets the coating bond to the leek so you get maximum crunch and minimal falloff in the pan. Finished with a pinch of flaky sea salt and a squeeze of fresh lemon, these are the kind of snack that disappears before they even make it to the table.
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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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