I think radishes are beautiful.The pop of color pushing out of the ground? Always makes me smile.
And here in Minnesota, radishes are exciting because they’re generally one of the first vegetables we get to harvest.
But I never liked to eat radishes until someone suggested to me that I should fry them.
Fried radishes. Can you even do that?
Well, sure. Pick your radishes…
…and give them a good bath.
Next, cut them into thin slices, as you would if you were frying potatoes.
Heat up your skillet on medium (I love my cast iron skillet – just like this one!) and toss in a bit of your favorite oil/fat/lard. In this particular instance, I used 2 tablespoons of oil for about 5 cups of sliced radishes.
When both the pan and oil are hot, toss in your sliced radishes. Stir them around.
If you have a cover for your skillet, use it – it will cut down the cooking time. I stir the radishes around every 5-7 minutes or so. I like my radishes fried until they’re getting towards that caramelized-ish state, which takes a good half hour on medium heat.
Slap those fried radishes on your plate.
Side note: Doesn’t it look like a plate of curly bacon?
Fried radishes are much more mild than their raw counterparts. I’m glad I’ve found a way to enjoy these gorgeous, colorful veggies. You should definitely give them a try!