Thursday, January 26, 2012

Radish Recipes

Not just for the salad anymore - or more likely the ignored salad bar component. Radishes can be enjoyed in a number of ways, from the very simple, to more complex dishes.

Bread and Butter Radishes

This is an incredibly simple, and in many places quite popular, seasonal appetizer.

One bunch fresh radishes, cleaned and sliced paper thin
One small loaf of artisan bread, bite-sized slices
Sea Salt and Pepper

Butter bread and lay out on serving tray. Layer radishes (multiple colored radishes will look especially pretty) on top of butter. Salt and Pepper to taste. You can also toast the bread beforehand if desired.

Baked Radish Chips (inspired by this recipe)

One Bunch fresh radishes, cleaned and sliced to a nickel thickness
Chili Powder to taste
Cooking Spray
Salt to taste

Steam sliced radishes for ~ 5 minutes. Spray cooking spray on aluminum foil sheet large enough to accommodate radish slices. Add flavoring to taste. Bake at 350 degrees for 8 minutes. Remove, cover with spray coated aluminum foil sheet, flip onto new sheet, season again to taste. Return to oven for 8 to 10 minutes or until crisp. Eat as an afternoon snack and dice leftovers and sprinkle onto your salad at dinner.

Pan Fried Daikon Cake  (note: this recipe might also work with French Breakfast radishes)

"These crispy savory cakes are a unique and tasty way to enjoy daikon radish. Like an Asian twist on a modified latke recipe. If you like spiciness and the bitter taste of radish, you'll love this recipe. If not, give it a try anyway, dipped in ketchup, sour cream, miso mayo, jam, or whatever floats your boat."


  • 1 1/2 cups grated daikon radish
  • 2 teaspoons salt
  • 1 clove garlic, minced
  • 1/2 red onion, chopped
  • 1 egg, beaten
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chile-garlic sauce (such as Sriracha®)
  • 1 1/2 cups vegetable oil for frying


  1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
  2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
  3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

Quick Pickled Radishes

  • 1 bunch fresh radishes
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup honey
  • 1 teaspoon pickling salt


Clean and cut radishes to desired size, put into container with a good lid. On the stove in a small sauce pan, combine other ingredients and bring to a boil. While boiling, pour ingredients over radishes in container. Allow contents to cool on at room temperature. Once cool, seal with lid and place in refrigerator. Good for 1 to 2 weeks.

Also, you could try this recipe with Plum Vinegar.

Citrus radish confit

This confit is a sweet, sharp and slightly peppery relish, with a glorious pink colour. Try it with fish, with meat (it's lovely with lamb) and even with bread and cheese.


  • 250g/9oz summer radishes, trimmed, cut into 0.5cm/¼in thick slices
  • ½ lemon, zest and juice only
  • ½ orange, zest and juice only
  • 2 tbsp granulated or caster sugar
  • 25g/1oz butter
  • salt and freshly ground black pepper
  • water, to cover

Preparation method

  1. Place all the ingredients into a wide shallow pan along with enough water to almost cover the ingredients.
  2. Bring up to the boil, then reduce the heat and simmer gently for about 30 minutes, stirring from time to time, until all the liquid has reduced down to a few tablespoons of rich buttery syrup and the radishes are very tender. Serve warm (it reheats beautifully).

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