fried radishes

Hi,

sherry said:

Has anyone here ever fried radishes? Does the frying ease some of
their spicyness? Do they ever get crispy?

Never tried frying them, but boiling them does cause their peppery
quality to disappear.
Boiled, with a small amount of salted butter (calories still matter)
garlic and pepper they make a nice side for chicken.

Take care,
Carmen

--
Please note change in Reply To address carmensrt <at> gmail <dot> com
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"sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Has anyone here ever fried radishes? Does the frying ease some of their
spicyness? Do they ever get crispy?

It definitely gets rid of their "kick"

I've used them in stir-fry, they turn into more of a potato texture (softer,
not crispy).
I also like grilling them.

"Carmen" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Hi,
Never tried frying them, but boiling them does cause their peppery
quality to disappear.
Boiled, with a small amount of salted butter (calories still matter)
garlic and pepper they make a nice side for chicken.

Take care,
Carmen

Thank you Carmen 🙂. Today at the neighborhood produce market they had
marked down all their bags of salad mixes to 25¢ (they'll have to be eaten
today or tomorrow) and their radishes also. I overheard someone mention
that she was going to buy up the radishes and fry them, and I'd THOUGHT I
remembered reading that they were milder after cooking.

So I got a bag and will experiment with them, thank you! 🙂

Sherry
360/?/195 (day 15)

"Sprgtime" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

It definitely gets rid of their "kick"

I've used them in stir-fry, they turn into more of a potato texture
(softer, not crispy).
I also like grilling them.

I think it's time for another stir-fry then, thank you Spring!

Sherry
360/?/195 (day 15)

try it with the daikon(sp?) radishes. The big white ones from the Asian
section of the greengrocers.
jo
nj
"sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Sprgtime" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

It definitely gets rid of their "kick"

I've used them in stir-fry, they turn into more of a potato texture
(softer, not crispy).
I also like grilling them.

I think it's time for another stir-fry then, thank you Spring!

Sherry
360/?/195 (day 15)

"metoo" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

try it with the daikon(sp?) radishes. The big white ones from the Asian
section of the greengrocers.
jo
nj

They also have those at my neighborhood produce market, I'll pick some up
on my next trip - I go every couple of days 🙂.

Thank you Jo. I've never tried them before but I'm going to bet I will
like them.

Sherry
360/?/195 (day 15)

Daikon is good raw, too, it isn't spicy like red radishes, has a
delightfully crisp texture.

In news:[email hidden],
sherry <[email hidden]> stated
| "metoo" <[email hidden]> wrote in news:[email hidden]:
|
|| try it with the daikon(sp?) radishes. The big white ones from the
|| Asian section of the greengrocers.
|| jo
|| nj
| They also have those at my neighborhood produce market, I'll pick
| some up on my next trip - I go every couple of days 🙂.
|
| Thank you Jo. I've never tried them before but I'm going to bet I
| will like them.
|
|
| Sherry
| 360/?/195 (day 15)

"FOB" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Daikon is good raw, too, it isn't spicy like red radishes, has a
delightfully crisp texture.

This group is a wealth of information 🙂. Thank you, I will also try it
raw.

Sherry
360/?/195 (day 15)

sherry said:

Has anyone here ever fried radishes? Does the frying ease some of their
spicyness?

Any way of cooking them reduces their pungency.

Quoted message said:

Do they ever get crispy?

I've made fries with daikon radishes that finally became crisp. Nice
texture - soft interior, crisp exterior. Tasted like [censored].

Pastorio

"Bob (this one)" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

sherry said:

Has anyone here ever fried radishes? Does the frying ease some of
their spicyness?

Any way of cooking them reduces their pungency.

Quoted message said:

Do they ever get crispy?

I've made fries with daikon radishes that finally became crisp. Nice
texture - soft interior, crisp exterior. Tasted like [censored].

Pastorio

LOLOLOL!!!! Now that just struck me funny...got a mental image of those
magazine photo shoots where they use food that nobody would really EAT -
lolol...

Sherry
360/?/195 (day 16)

daikons are often used in cantonese style beef stew so I guess you can
use them in all sort of stews. throw in some oyster sauce, soya sauce,
star aniseeds and a big bunch of spring onions...

metoo said:

try it with the daikon(sp?) radishes. The big white ones from the Asian
section of the greengrocers.
jo
nj
"sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Sprgtime" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

It definitely gets rid of their "kick"

I've used them in stir-fry, they turn into more of a potato texture
(softer, not crispy).
I also like grilling them.

I think it's time for another stir-fry then, thank you Spring!

Sherry
360/?/195 (day 15)

Bob (this one) said:

sherry said:

Has anyone here ever fried radishes? Does the frying ease some of their
spicyness?

Any way of cooking them reduces their pungency.

Quoted message said:

Do they ever get crispy?

I've made fries with daikon radishes that finally became crisp. Nice
texture - soft interior, crisp exterior. Tasted like [censored].

How did you get them crisp? I love daikons in every form I've tried yet.

Sometimes I put daikon slices in a skillet and lay 'pre-cooked' bacon on top
of them, then when it's all hot I wrap each daikon slice in a slice of
bacon. Plenty taste there.

Skinny

In the various recipes listed, are you guys peeling the red skin off or
cooking them with the red skin on?

TIA~

Robin

Atkins April 05
www.lowcarbchristians.com

"Robin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In the various recipes listed, are you guys peeling the red skin off or
cooking them with the red skin on?

I cook it with the skin on.

Thanks Sprgtime!

Robin

Atkins April 05
www.lowcarbchristians.com

I was thinking that the original post did not mention daikon so it was
the red radishes they were talking about. Don't Daikon radishes look
sort of like big white roots or something? Tall green stalk?

Robin

Atkins April 05
www.lowcarbchristians.com

Skinny said:

Bob (this one) said:

sherry said:

Has anyone here ever fried radishes? Does the frying ease some
of their spicyness?

Any way of cooking them reduces their pungency.

Quoted message said:

Do they ever get crispy?

I've made fries with daikon radishes that finally became crisp.
Nice texture - soft interior, crisp exterior. Tasted like [censored].

How did you get them crisp? I love daikons in every form I've tried
yet.

Cut them into slices about 3/8" thick, 1/2" wide and 4" long. Drop them
into warm water with a little salt and let them sit in it for an hour or
so. Dry them, dredge in very fine nut flour and immediately drop them
into 375°F oil. When they're golden, drain and eat quickly because they
soggy up rather soon.

But I have to say I don't like cooked radishes of any kind. I used to
like that old country favorite of red radishes thinly sliced and laid
atop much too much butter on a warm slice of homemade bread.

Pastorio