Tree Nut 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 smoky, gently spicy crunch. White rice flour and gluten-free breadcrumbs keep the crust light and airy rather than dense, and that 10-minute rest on the wire rack before frying is the small step that makes the coating actually stay put. Everything here is naturally free of tree nuts — no almond flour, no cashew cream, no hidden nut oils — just pantry staples and a skillet of shimmering canola or sunflower oil. Frying in batches in a wide skillet means each ring gets proper contact with the hot oil, coming out deep golden and crackling rather than steaming and soggy. A squeeze of lemon and a pinch of flaky sea salt at the end cuts through the richness and makes the whole thing feel almost restaurant-worthy. Serve them fast — these are at their absolute best the moment they hit the rack.
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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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