These Radish Fritters are a crispy and delicious way to enjoy these amazingly healthy little red bulbs.
Radishes are loaded with antioxidants, particularly vitamin C. Plus they are low in calories and high in fiber and a great source of folate, potassium, and riboflavin. They also contain compounds that help stimulate the liver and promote urination making them excellent at detoxifying your body.
If radishes aren’t your thing, these are equally delicious with carrots, zucchini, beets, potatoes, broccoli and so much more.
The key to making Radish fritters crisp is to remove much of the water in the vegetable beforehand by adding a little salt and letting them sit for about 10 minutes before preparing.
Radish Fritters Ingredients
- 1 bunch of radishes (6 to 7), greens and tap root removed
- 1 teaspoon salt
- 1 egg
- 2 tablespoons flour (or 2 tablespoons almond flour and 2 tablespoons grated Parmesan cheese)
- 1/2 teaspoon cumin
- 2 tablespoons chopped cilantro
- olive oil for frying
- Grate the radishes using a food processor or grater (watch your fingers!).
- Place grated radishes in a colander or sieve placed over a bowl. Add salt. Allow to sit for 10 minutes. Rinse the grated radish and squeeze out as much liquid as possible.
- In a small bowl, combine radishes, egg, flour, cilantro, and cumin.
- Heat some olive oil in a skillet over medium-high heat. Add about 1/4 cup of the radish mixture to the pan and press down to help the fritter stick together. Cook until brown on both sides, flipping over halfway through cooking (about 4-5 minutes).
It is better not to crowd the pan with too many fritters at once, instead make them in a few batches.
Always use organic fruits and vegetables in these recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest boxes for these recipes.
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Audrey Humaciu created this recipe for Harvest2U
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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