Xanthan Gum Free Crispy Leek Rings
Those dark green leek tops that usually get tossed in the compost bin are the real star here, transformed into shatteringly crispy rings with a smoky, lightly spiced coating. The batter comes together with lactose-free milk spiked with lemon juice — a simple trick that mimics buttermilk and helps the coating cling beautifully to every ring. White rice flour and gluten free breadcrumbs do all the heavy lifting in the crust, delivering that satisfying crunch without any stabilizers or additives that can sneak into store-bought mixes. Smoked paprika and optional cayenne give each bite a warm, savory depth, while a final shower of flaky sea salt and a squeeze of lemon brighten everything up. Resting the coated rings on a wire rack before frying is the small step that makes a big difference — it lets the crust set so it stays put in the hot oil instead of sliding off. Frying in shallow oil means you get that deep golden color and crispy texture without needing a deep fryer or a ton of cleanup. Serve them straight from the pan while they're still crackling, because these are at their absolute best the moment they hit the table.
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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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