Turmeric Free Crispy Leek Rings
Those dark green leek tops that usually end up in the compost bin are the real star here, sliced into rings and fried until shatteringly crisp and golden. A quick soak in lemon-spiked lactose-free milk mimics a classic buttermilk bath, giving the batter something to cling to before the rings get pressed into a gluten-free breadcrumb and rice flour coating seasoned with smoked paprika and optional cayenne. The result is a snack or side dish with serious crunch and a subtle smoky heat that makes it genuinely hard to stop eating. Many spice blends and seasoned coatings sneak in anti-inflammatory powders that can be tricky to spot on labels, but every ingredient here is straightforward and easy to verify at a glance. Resting the coated rings on a wire rack before frying is a small step that pays off big — the coating sets firmly so it stays put in the hot oil instead of sliding off. A squeeze of lemon and a pinch of flaky salt at the end brighten everything up and make these feel almost restaurant-worthy. Serve them fast, because they are at their absolute best the moment they come out of the pan.
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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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