Author Notes
A few months back, my husband was out of town, and I decided to make a radish fritter recipe I'd been wanting to try. My hubby doesn't love radishes, so it was a perfect opportunity, and I was psyched. The fritters were beyond disappointing, and peeved to have spent all the time and energy on them to then toss them out, I threw the recipe away in a huff.
This week's contest gave me the push I needed to make my own fritter recipe. Yay! I've also been wanting to try and recreate a pistachio yogurt I had recently at a restaurant. There it was served with fava shoots -delish- but I felt it'd also be lovely with the fritters. Boy, is that now a fact!
*This recipe can be made gluten free if you sub GF breadcrumbs for the regular ones I use here. —em-i-lis
Ingredients
- For the pistachio yogurt sauce
-
1/2 cup
raw (natural) pistachios, removed from shell
-
1/4 teaspoon
salt
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1/2 cup
Greek yogurt
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2 tablespoons
fresh mint, chopped
-
2 tablespoons
extra-virgin olive oil
-
2 tablespoons
water
-
`
lemon wedge
- For the radish fritters
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1 bunch
radishes, including their greens (I used the basic round, red radishes)
-
1 teaspoon
lemon zest
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1/2 teaspoon
salt
-
4 tablespoons
chopped scallions
-
1
egg
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4 tablespoons
breadcrumbs, preferably homemade and rather fine
-
4 teaspoons
Greek yogurt
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scant 3 T tapioca flour
-
1/4 cup
extra-virgin olive oil
-
lemon wedges, for serving
Directions
- For the pistachio yogurt sauce
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In a small skillet set over medium heat, toast the pistachios until fragrant and warm, a few minutes. Remove from heat, toss with the salt, pour into a bowl and set aside to cool.
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When cool, chop the salty nuts coarsely and combine with the yogurt, mint, olive oil, and water. Stir to combine well, squeeze the lemon wedge over the top and set aside to let the flavors muddle.
- For the radish fritters
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Remove the radish greens from the radishes and wash them WELL to remove all grit. Without drying them, place in a microwave safe bowl, cover and steam in the micro for 25-30 seconds. When cool enough to handle, roll in a clean dishtowel, wring out any excess water, chop well and set aside.
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Using your food processor set with the grating blade, process all the radishes. Pour the grated radishes out into a fine-mesh sieve set over a bowl. Sprinkle with a little salt and let "drain" for 5 or 10 minutes. Then, using the same or another clean dish towel, wring out the radishes as hard as you can. You really want them as dry as possible.
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In a medium mixing bowl, mix together the chopped radish greens, the grated radishes and the ingredients lemon zest through tapioca flour. Combine well.
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In a small skillet (I used an 8"), pour the 1/4 c of olive oil and heat over medium-high heat until at least 350 degrees. When at that temp or higher, use a tablespoon to measure out little rounds of fritter batter. Shape them and compress them gently with your hands and then place them into the hot oil. Cook 2-3 minutes per side until golden brown. Remove with a slotted spoon or spatula to a paper towel-lined plate.
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Serve immediately with the pistachio-yogurt dipping sauce and lemon wedges.
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