It’s not uncommon for me to have deep-fried foods in my thoughts. I had just finished off a great batch of smoked deep-fried wings. I was looking for the next thing to immerse in hot oil. I’ve done all the ‘usual’. Pickles. Jalapenos. You know. But… I hadn’t tried beer-battered fried radishes. I used my go-to beer-batter. For dipping, I made a roasted garlic aioli but blue cheese or ranch dressing would’ve sufficed. The radishes have a little heat to them. Not like jalapenos of course, but they’d definitely make for a great treat for those that can’t take that heat. They keep a little of that crunch and there’s extra crunch from the batter. They’re easy, fun, and delicious!
Crunch Selected
How you slice your radishes helps determine how crunchy your beer-battered fried radishes are going to be. Thinner means less crunch, thicker means more. Fry time also comes into play. Longer time in that oil can make the batter crunchier but the radishes not so much. And last, there’s the drain and cool time. Don’t let them sit out too long before serving. Serve them hot, but not scalding.
I know, it sounds like a lot of rules. But it’s easy. Try a few and see what you think. Maybe you want them thicker. Or thinner. Maybe you want them fried longer. Or less. If I made it sound complicated, it’s not because they’re great no matter what and it all comes down to personal preference!
These radishes are the perfect side for my batter-fried pork tenderloin sandwiches.
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Of course there’s nothing wrong with some good ole beer-battered mushrooms too!
Beer-Battered Fried Radishes
Equipment
Ingredients
For the radishes
- vegetable oil for frying
- 1 cup beer
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried parsley
- 8 large radishes cut into 1/8" thick rounds
For the garlic aioli (make first)
- 2 heads garlic
- kosher salt to taste
- freshly ground black pepper to taste
- 2 teaspoons olive oil
- ½ cup mayonnaise
- 1 ½ tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- â…› teaspoon cayenne pepper
Instructions
For the garlic aioli (make first)
- Heat oven to 400 F.
- Trim off the top of each head of garlic and remove any loose outer skin.
- Place garlic heads on a piece of foil, cut-side up.
- Drizzle with the oil and season with salt and pepper.
- Wrap heads up in foil and bake 50-60 minutes or until the garlic is soft.
- Remove, unwrap and let cool.
- Squeeze the heads to remove the garlic cloves. Mash with the back of a knife.
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, cayenne pepper and mashed roasted garlic.
- Refrigerate for 12-24 hours.
For the radishes
- Heat 2-3" of oil to 375 F in a deep-fryer or Dutch oven.
- In a large bowl, whisk together the beer, all-purpose flour, garlic powder, salt, pepper and parsley flakes until a batter forms. You may have to add more beer if it's too thick but don't add too much! Just a little at a time. If the batter gets too thin add a little flour and whisk.
- Add in the sliced radishes and toss to coat.
- Working in batches, deep fry the radishes until golden brown.
- Remove to a paper towel-lined plate or baking sheet with a wire rack to drain.
- Serve with the garlic aioli for dipping.
Notes
Nutrition
Nutritional values are approximate.
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