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- 1 bunch radishes
- ¼ cup flour of choice (I have used many different kinds of
- wheat-free flours with success.)
- 1 egg
- 1 handful basil leaves, chopped
- Juice of one lemon
- Peel of one lemon
- ½ teaspoon salt
- Sugar, to taste
- Goat cheese, to garnish
Shred the radish bulbs into a large bowl. Add egg, basil, lemon peel, salt, flour, juice from 1/2 lemon. Add a little more flour if the mixture is still very wet – you want the vegetables to stick together. Heat a pan to medium with oil. Scoop out the mixture in a ¼ cup measure and press down with a spoon. Drop mixture onto the pan, flatten with a spatula and fry until golden on each side. Mix remaining lemon juice with a little sugar until you have a sweet concoction to drizzle onto the fritters at the table. Garnish with cheese and serve.
Submitted by Tina Hansleben, Tucson CSA