Ingredients
Oil, for deep frying preferably palm oil
16 oz radishes
1⁄2 tsp coarse salt, kosher or sea
Preparation
In a deep fat fryer or heavy saucepan, heat 2 to 3 inches oil to 325 degrees F.
Using a mandoline slicer or very sharp knife, cut radishes into very thin slices.
Place radishes in pot and cover with water. Heat to boiling. Boil over high heat 4 to 5 minutes or until radish are translucent and skins lighten. Drain radish slices in colander.
Slowly add the radish slices to the hot oil to prevent splattering.
Fry radish slices in hot oil 8 to 10 minutes or until they turn a deep golden brown.
Drain on paper towels and season with salt.
