Ingredients
The following ingredients have 4 Servings
- Oil for deep frying (preferably palm oil)
- 16 oz radishes
- 1/2 teaspoon coarse salt (kosher or sea)
Instruction
- In a deep fat fryer or heavy saucepan, heat 2 to 3 inches oil to 325°F.
- Using a mandoline slicer or very sharp knife, cut radishes into very thin slices.
- Place radishes in pot and cover with water. Heat to boiling. Boil over high heat 4 to 5 minutes or until radish are translucent and skins lighten. Drain radish slices in colander.
- Slowly add the radish slices to the hot oil to prevent splattering.
- Fry radish slices in hot oil 8 to 10 minutes or until they turn a deep golden brown.
- Drain on paper towels and season with salt.
