This is one of those “are you kidding me” recipes. But try this indulgent take on the quintessential spring orb, and you’ll be back for seconds.
Prep time: 10 minutes
Cook time: 5-6 Minutes
Serves: 4 as a side dish
1 bunch radishes (about 1 1/2 – 2 cups shredded)
1/3 cup grated Parmesan cheese
2/3 cup whole wheat flour
1 tsp. ground cumin
1 tsp. ground thyme
1 tsp. salt
1/2 tsp. ground black pepper
3-4 TB canola oil for cooking
sour cream for topping (optional)
In a food processor equipped with the shredding disk, shred the radishes. Whisk the eggs in a large bowl, and stir in the shredded radishes, Parmesan, flour, cumin, thyme, salt, and pepper. The mixture should cling together with the consistency of a very thick batter or a dough. If necessary, add a little more flour.
Heat the oil in a small skillet over medium heat and scoop spoonfuls of the radish mixture into the hot oil, flattening a little with the back of your spoon. Cook for 3 minutes, turn with a spatula, and cook for another 3 minutes, or until crisp.
Top with sour cream if you like, and enjoy this entertaining episode from the Radish Channel.
Photo & Recipe by Tod Dimmick