These little winter radish fritters can be an appetizer, party food, a side dish, or lunch!
We’re trying to be good and eat as much from the local winter CSA as possible. In mid-February, we still have roots of every kind, lots of roots, our continuing supply of baby greens, lots of eggs and cheese. But, in another month, we won’t want to see another beet or rutabaga for a while!
One of the roots in abundance this year has been the winter radishes, watermelon, black, and beautiful purple Daikon. We’ve eaten them in salads, roasted them, braised them, still appreciative that these colorful vegetables do at least remind us of fresh summer produce.
Corn is not the only star!
My favorite fritter of all is corn, of course. In July, there is nothing better. But I’ve also made fritters out of many other vegetables: zucchini, potato, asparagus, apple, among others. However, I’d never made a radish fritter, so I thought I’d give it a try, and I’m glad I did. The sharpness of the radishes was mellowed in the cooking process, so I added the cayenne pepper to give a little zip. A final finish with a squeeze of lemon was perfect.
Easily made vegan, these little pancakes are gluten, nut, and dairy free.
Winter Radish Fritters
- 1 lb. winter radishes, grated
- 4 scallions, sliced
- 1 egg, beaten, or 2 tbsp. aquafaba
- ½ cup garbanzo bean or rice flour
- ½ tsp. baking powder
- ½ tsp. sweet paprika
- ¼ to ½ tsp. cayenne
- 1 tsp. ground fennel seed
- ½ tsp. sea salt and pepper
- Maple syrup
- Lemon wedges
Grate the radishes on the large grate side of a box grater. Place them in a sieve and sprinkle with kosher salt. Let drain for about 15 minutes. Then, rinse well and squeeze excess moisture. Place on a towel to dry, then transfer to a bowl. Slice the scallions, reserving some of the green for garnish.
To the radishes, add the scallions, egg, flour, baking powder, and spices.
Heat a half inch of oil in a cast-iron frying pan or non-stick skillet over medium high heat. Test that the oil is hot enough with a bit of the mixture, it should immediately start bubbling around the edges.
Form the batter loosely into 12 balls. Place half in the oil and press down slightly. Cook for two minutes or so on each side, or until the fritters are browned and cooked through. Just take a peak under, lifting up with a spatula, they are pretty sturdy.
Drain on a wire rack, sprinkle with a bit more salt, and serve hot drizzled with maple syrup, or a squeeze of lemon juice, or both.
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