Turkey 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 are impossible to stop eating. A quick soak in lemon-spiked lactose-free milk mimics a classic buttermilk bath, giving the coating something to cling to before the rings get pressed into a smoky, spiced blend of gluten free breadcrumbs and white rice flour. The result is a golden, crunchy crust with a tender, slightly sweet leek center — genuinely impressive for something made from parts most people throw away. Frying in a wide skillet with neutral oil keeps things simple and gives you that deep, even color without needing a deep fryer or a ton of equipment. A rest on the wire rack before they hit the pan is a small step that makes a big difference, locking the coating in place so it doesn't slide off mid-fry. Finish with a pinch of flaky sea salt and a squeeze of lemon, and you've got a snack or side dish that holds its own against anything at the table — no poultry, no fuss, just pure crunch.
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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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