Radish Fritters

May 8, 2009

Radish Fritters

Tina Hansleben, Tucson CSA

1 bunch radishes
¼ cup flour of choice (I have used many different kinds of
wheat-free flours with success.)
1 egg
1 handful basil leaves, chopped
Juice of one lemon
Peel of one lemon
½ teaspoon salt
Sugar, to taste
Goat cheese, to garnish

Shred the radish bulbs into a large bowl. Add egg, basil, lemon
peel, salt, flour, juice from 1/2 lemon. Add a little more flour if
the mixture is still very wet – you want the vegetables to stick
together. Heat a pan to medium with oil. Scoop out the mixture
in a ¼ cup measure and press down with a spoon. Drop mixture
onto the pan, flatten with a spatula and fry until golden on each
side. Mix remaining lemon juice with a little sugar until you
have a sweet concoction to drizzle onto the fritters at the table.
Garnish with cheese and serve.

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