Yeast 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're shatteringly crisp and deeply golden. The batter comes together with lactose-free milk spiked with lemon juice to mimic buttermilk, plus an egg and a coating of gluten-free breadcrumbs and white rice flour seasoned with smoked paprika and a hit of cayenne — no yeast, no rising time, no fuss. Letting the coated rings rest on a wire rack before frying is the kind of small step that makes a big difference, helping the crust cling and stay put when it hits the hot oil. Frying in batches in a wide skillet means every ring gets proper contact with the oil and comes out with that satisfying crunch rather than steaming through. A finish of flaky sea salt and a squeeze of fresh lemon cuts through the richness and makes these genuinely hard to stop eating. They work as a snack, a side, or an unexpected appetizer that will have people asking what they're made of.
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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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