Vegetarian Crispy Leek Rings
Most people reach for the white and light-green parts of a leek and toss the dark green tops without a second thought — this recipe flips that habit on its head in the most satisfying way. Those sturdy dark green rings turn impossibly crispy when coated in a smoked paprika and cayenne-spiked breadcrumb crust and fried until deep golden brown. The batter comes together with lactose-free milk brightened by a splash of lemon juice, which thickens it just enough to grip the coating and lock in that crunch. White rice flour and gluten-free breadcrumbs do the heavy lifting in the coating, so the result is light and shatteringly crisp rather than dense or doughy. A quick rest on a wire rack before frying helps the coating set, which means less falling off in the pan and more crunch on your plate. Finished with 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. Serve them as an appetizer, a side, or honestly just straight off the rack — no judgment here.
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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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