Photo & Recipe by Tod Dimmick
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.