Wheat 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. The coating relies entirely on white rice flour and gluten free breadcrumbs, so anyone avoiding wheat can dig in without a second thought — no substitutions, no workarounds, just a recipe built that way from the start. A quick soak in lemon-spiked lactose-free milk mimics a classic buttermilk bath, helping the seasoned coating grip every layer of leek before it hits the hot oil. Smoked paprika and optional cayenne give the crust a warm, slightly smoky kick that makes these genuinely hard to stop eating. Letting the coated rings rest on a wire rack before frying is the small step that makes a big difference — it helps the coating set so it stays put and crisps up beautifully rather than falling off in the pan. Finish with a pinch of flaky sea salt and a squeeze of lemon, and you've got a snack or side dish that feels like something you'd order at a restaurant.
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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 oil 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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