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Prep 10min
Total20min
Servings4
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Ingredients
Vegetable oil for deep frying
20
medium radishes
1/2
teaspoon coarse (kosher or sea) salt
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Steps
1
In deep fat fryer or heavy saucepan, heat 2 to 3 inches oil to 325°F.
2
Use mandoline slicer or very sharp knife to cut radishes into very thin slices. Place in 2-quart saucepan, and cover with water. Heat to boiling. Boil over high heat 4 to 5 minutes or until radish slices are translucent and skins are a lighter shade of pink. Drain radish slices in colander.
3
Fry radish slices in hot oil in at least 2 batches 8 to 10 minutes or until bubbles have almost completely stopped forming when radish slices are submerged into hot oil. Radish slices will be deep golden brown.
4
Drain on paper towels, and season with salt before serving.
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Add the radish slices slowly to the hot oil to help prevent the oil from splattering.
For a tangy twist, boil radishes in white vinegar instead of water before frying.
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Nutrition Facts are not available for this recipe
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