Radish Chips
These snack chips are so utterly crunchy and satisfying, it's hard to believe they're made from radishes.
Vegetable oil for deep frying
10 medium radishes
½ tsp. coarse salt
In a deep fat fryer or heavy saucepan, heat 2-3 inches of oil to 325°F.
Using a mandoline, slice the radishes into very thin slices. Place in 2-quart saucepan, and cover with water. Heat to boiling. Boil over high heat 4-5 minutes, or until radish slices are translucent and skins are a lighter shade of pink. Drain radish slices in colander.
Fry radish slices in hot oil in at least 2 batches 8 to 10 minutes or until bubbles have almost completely stopped forming when radish slices are submerged into hot oil. Radish slices will be deep golden brown. Drain on paper towels, and season with salt before serving.
--Betty Crocker
Vegetable oil for deep frying
10 medium radishes
½ tsp. coarse salt
In a deep fat fryer or heavy saucepan, heat 2-3 inches of oil to 325°F.
Using a mandoline, slice the radishes into very thin slices. Place in 2-quart saucepan, and cover with water. Heat to boiling. Boil over high heat 4-5 minutes, or until radish slices are translucent and skins are a lighter shade of pink. Drain radish slices in colander.
Fry radish slices in hot oil in at least 2 batches 8 to 10 minutes or until bubbles have almost completely stopped forming when radish slices are submerged into hot oil. Radish slices will be deep golden brown. Drain on paper towels, and season with salt before serving.
--Betty Crocker