Watermelon Radishes: Watermelon Radish Crisps

Full disclosure, I didn’t actually try this recipe, as I got really excited about pickled radishes and forgot to save some for crisps. Oops.

This was probably for the better, though, as I make a mess when I fry things, and I think that heating and disposing of all that oil (you can’t pour it down the drain!) is a lot of effort.

I bet that you could toss these with oil and bake them, instead. Maybe I’ll try that next time.

Anyway, if you’re feeling adventurous and have a few pounds of watermelon radishes in your custody, then have at these.

Finally, for the record, these are called crisps because they’re crispy—duh—and such nomenclature is more logical than that of ‘chips.’

Wondering what else to do with watermelon radishes?

Watermelon Radish Crisps Recipe

By M. M. Cassidy Published: December 28, 2010

  • Yield: 2-4 Servings
  • Cook: 10 mins

Full disclosure, I didn't actually try this recipe, as I got really excited about pickled radishes and forgot to save some for crisps. …

Ingredients

Instructions

  1. In a deep fryer or small pot, heat the oil to 190ºC (375ºF), using a thermometer (or, if you're a pretentious mechanical engineer, a themocouple, or an infrared…o, forgot the name of your nifty special instrument, did you, Ryan?) to gauge the temperature.
  2. When the oil is hot, toss in the rounds, taking care not to crowd the pot, and fry for 8-10 minutes until browned. NOTE: Since these suckers aren't starchy, they take longer to cook than potatoes or onions (or leeks!).
  3. Once cooked, remove with a slotted spoon, sieve, or spider, and drain on a towel.
  4. Repeat for the rest of the crisps. I call them crisps because they're crispy—duh—and such nomenclature is more logical than that of 'chips,' in my opinion.
  5. Season with salt and cumin—grinding the cumin seeds if you'd rather have a powder than seeds stuck in your teeth. You could throw some chili powder in there for a kick also.

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