My courgette fritters are one of the most popular recipes on the blog. And for good reason. They are delicious, super easy to make, and make excellent left-over lunch. So, truthfully, I thought it was about time to come up with a new fritters recipe. Enter these beauties: The Radish Fritters.
Radishes are the kind of vegetable that is oftentimes overlooked and/or underappreciated. I am not really sure why (and perhaps it is only me??!). They are slightly annoying to cut into small pieces of salads but there are also limited ideas or options what else to do with them. Well, not any longer my friends. Here is a new recipe that lets this veggie shine!
The best part about this dish? Again, you can make it in bulk and enjoy either warm or cold. I love these versatile recipes this time of the year when the days are already warmer, but the nights can still be slightly cool. You can choose which one suits you better 😉.
Why are these Radish Fritters Good For You?
Radish
Let’s face it, radishes are not the most popular vegetable on the planet. But they offer several benefits (aside to the nutrient ones). First off, when tended to correctly they grow from seed to plant within 30 days, which is incredibly fast. Even if you are not a (natural) gardener, they tend to be quite cheap in the supermarket, which makes them very accessible, whilst still providing nutrients. Radishes are a root vegetable, which is crunchy with a slightly bitter/peppery taste on the inside. Whereas we usually see a red(ish) variety here in Europe, the skin can also be black, white, yellow, purple, or pink. Radishes are high in vitamin C. This is a vitamin, which is so vital and important for our health. It supports our immune system, helps to absorb iron, but also acts as an antioxidant. Here, it fights off free radicals, and aids the production of collagen, which allows us to look younger for longer.
Radishes also contain other antioxidants, most notably, the catechin, pyrogallol, and vanillic acid variety. All of those are excellent at fighting off free radicals and thereby reducing the overall level of oxidative stress on our bodies. Radishes also contain something called “isothiocyanate”. Isothiocyanate may help to prevent cancer by helping to purge the body of cancer-causing substances, whilst simultaneously tumor development. It is important to note that studies showing this effect were either in a lab or displayed in animals. Last but not least, radishes are natural anti-fungal, which causes cell death of candida albicans. This fungus is mainly responsible for yeast infections and invasive candidiasis. Altogether, not too bad for the small humble radish – am I right?!
How can I adjust these Radish Fritters recipe to my dietary requirements?
This recipe is vegetarian, gluten-free, and nut-free. Due to the corn flour used it is not suitable for the paleo community (albeit you could swap corn flour with a paleo-approved alternative). Due to the eggs used, this recipe is, sadly, not vegan.
Similar Recipes on the Blog
There are so many delicious recipe for the spring season on the blog. Be sure to also check out:
- Courgette Fritters
- Lemon Tomato Soup
- Tuscan Style Tomato and Bread Salad (Panzanella)
- Sticky Mushroom Walnut Tacos
- Jackfruit Fajita Salad
And there you have it for this week! I hope you enjoy this delicious new fritter recipe as much as we do over here. The curry really does give it an unexpected (but very welcome) kick. As always, do let me know what you think of the recipe by either commenting below and/or rating the recipe. I love hearing from you!! Happy Fritter-making!
Raddish Fritters
Course: MainCuisine: Vegetarian, gluten-freeDifficulty: Easy2
servings15
minutes20
minutesA fun twist on for using radishes! These Radish Fritters come together so easily and taste delicious due to the spices used. Enjoy!
Ingredients
1 1 bunch radishes, bulbs only
1 1 red onion
2 2 eggs
1 cup 1 (ca. 140 gr.) corn flour
1.5 tsp 1.5 curry powder
1 tsp 1 baking powder
1/2 tsp 1/2 salt
Cooking oil of choice for frying
How to
- Start by washing the radish bulbs and peeling the onion. You can either opt to chop and grate everything really finely, or add everything to a food processor and process a few times until you have a smallish/grated consistency. Now add the eggs, corn flour, curry powder, baking powder, and salt and mix well. If the batter feels too “runny” feel free to add a bit more corn flour, but it should. have a nice consistency at this stage
- Heat a pan over medium heat and add a bit of cooking oil of your choice. Wait until the pan is hot before pouring small amounts of the batter. Once cooked on the bottom, flip over and cook from the other side. Serve warm (or cold) alongside a dip (I used the one from this recipe) and a side salad and ENJOY!
