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In deep fat fryer or heavy saucepan, heat 2 to 3 inches oil to 325°F.
Step 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.
Step 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.
Step 4
Drain on paper towels, and season with salt before serving.
Recipe Tips
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.
