Walnut 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, battered, and fried until they shatter with every bite. 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, subtly spicy crust. Gluten-free breadcrumbs and white rice flour keep things light and genuinely crispy rather than heavy or gummy. Letting the coated rings rest on a wire rack before frying is the quiet trick that makes the coating grip and stay put through the whole fry. A hot shimmer of neutral oil in a skillet does the rest, turning each ring a deep, burnished gold in just a few minutes per side. Finished with flaky sea salt and a squeeze of lemon, these are the kind of snack that disappears before you've even plated them properly. No nuts, no complicated swaps — just a clever use of an overlooked ingredient and a handful of pantry staples.
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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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