Radish & Potato Fritters
My farm share is just about the best investment I make all year.I love my CSA. To the moon and back. But every relationship takes work. And a CSA is one of them. Sometimes it's quite a challenge to utilize every single bit of your share, especially when winter rolls around in the Northeast. You had better start enjoying root vegetables pronto. Personally, I tend to crave those hearty, warm, meat, vegetables, and potato meals when it's cold outside (And I will probably eat those words in a few months when just the sight of a potato makes me cringe...). But the standby of roasted root vegetables can get old fast...
Creativity and variety are the best ways to use up all those weird root veggies.
Last week I picked up my CSA and found a massive daikon radish in my basket. Enter: the challenge.
I mean seriously, this picture doesn't do it justice, because this thing is massive. What the hell am I suppose to do with all that radish??
Well this is what you do. You make radish fritters. Similar to potato latkes, but all exotic-like, because you used radish instead. And you can add some sweet, purple, or white potato to make it less radish-y (and to use up some more of that CSA!).
Grating up the radish was probably the best part -- watching it disappear lifted a huge weight off my shoulders (yes, not knowing what to do with a particular piece of produce stresses me out). After grating, you want to add salt to pull out the water. After refrigerating for 30 minutes, drain the water, and squeeeeeeeeze out the rest. Trust me, unless you like soggy cakes, take a bit of time with this step.
Just two steps left!
Add the rest of the ingredients and form into cakes!
Getting all up close and personal -- not the prettiest food in the world for sure...but they smell awesome!
You'll probably get around 8 small patties out of this recipe. Heat the oil in a large skillet over medium heat and carefully add a few patties at a time. Cooking for about 3 minutes, flipping, and then another 3 minutes. I have never fried anything in a pan like this so I was nervous, but it was actually super simple.
Tip: Don't flip too early -- the cake could fall apart!
I decided that ketchup just wasn't exciting enough for these semi-exotic radish fritter cakes, so I whipped up some Sriracha Mayo. Yum!
- 1-1½ CUPS Daikon Radish, grated
- 1 CUP White (or Sweet!) Potato, grated
- 2 TSP Salt
- 1 Clove Garlic, minced
- ½ Red Onion, chopped
- 1 Egg
- ½ CUP Italian Seasoned Breadcrumbs
- ½ TSP Black Pepper
- ½ TSP Paprika
- 1 TSP Chile Garlic Sauce (Sriracha)
- 1½ CUPS Vegetable Oil (for frying)
- After grating the daikon and potato, place daikon in a bowl and mix in salt. Refrigerate for 30 minutes to draw out water.
- Drain the daikon and squeeze out excess water from grated daikon and potato.
- Add garlic, onion, egg, bread crumbs, pepper, paprika, and Sriracha. Mix well.
- Form into patties (you should be able to make around 8 small patties).
- Heat oil in a large skillet over medium heat. Fry the patties until brown on each side (about 3 minutes per side) and then drain on paper towels.
- Get creative with your dipping sauces or enjoy with just ketchup!