Radish Fritters

Radish Fritters – Delicious Way to Enjoy These Red Bulbs

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


  1. Grate the radishes using a food processor or grater (watch your fingers!).
  2. Place grated radishes in a colander or sieve placed over a bowl. Add salt. Allow it to sit for 10 minutes. Rinse the grated radish and squeeze out as much liquid as possible.
  3. In a small bowl, combine radishes, egg, flour, cilantro, and cumin.
  4. 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 your 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 deliveries for these recipes.

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About Audrey Humaciu

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.


  1. Kristina on January 15, 2019 at 8:16 am

    Hi this is Kristina from Tasty Tuesdays. I never would have thought to try this with radishes, but that is a great idea! I’ve done cauliflower, broccoli and zucchini but now I’m going to have to try this. Thanks for the idea.

    • Randall Farrar on January 16, 2019 at 8:40 pm

      They are Great! We made these a couple of nights ago and now they are a regular favorite.

    • Randall Farrar on January 21, 2019 at 9:56 pm

      Great Kristina! Cauliflower, broccoli, and zucchini sound great too. We’re always looking for guest bloggers so you are interested, let me know. Your website is very informative.

  2. j on January 21, 2019 at 8:49 pm

    How much is a bunch? Or how much shred does it make? My store has radishes in 8 ounce bags.

  3. ROBYN on July 2, 2020 at 7:01 pm

    My family love radishes much so I try it many different way. And your recipe is one of the best suit for us. Easy to do that. Thanks your sharing much!

    • Randy Farrar on July 3, 2020 at 1:00 pm

      Thank you, Robyn. We love radishes too. Here in Southern California we can grow radishes all year long and depending on the season they will taste different. Winter and Spring radishes are less spicey and kind of sweet and summer and fall radishes are very spicey. WE love both.

  4. Erika on July 6, 2020 at 6:54 pm

    This was better than words can describe you must try it. I grated it as one reader suggested and left in frig overnight.

    • Randy Farrar on July 7, 2020 at 6:15 am

      Thank you for sharing! I love this recipe as well.

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