Roasted Radishes Look Like Flower Petals
Everyone at some point was tempted to eat a potpourri (forbidden chip). A mixture of dried flower petals and spices always looks seductively crispy, albeit a little dusty. You shouldn’t eat potpourri, but you should eat these fried radish slices, which are sure to scratch the itch.
Any roasted radish slice will curl to make it look like a petal, but the watermelon radish slices will look prettier. The longer you fry them, the darker they get, but my ideal radish petal is one that just browns around the edges with a bright pink center. The smoother you cut them, the more evenly they brown.
Roasted radish petals look great on toast (avocado or otherwise), but you can also use them on vegetable cakes, casseroles, or as a side dish with a nice piece of grilled meat. They taste like angry potato chips – crisp and salty, but slightly spicier and less starchy. To make them you will need:
- As much radish as you want
- Olive oil
- Salt
Preheat oven to 375 ℉, wash and trim the radishes. Using a sharp or mandolin cutter, cut the radishes as thinly (and evenly) as possible. Place the slices in a bowl and drizzle with enough olive oil to coat. Place the slices in one layer on a parchment-lined baking sheet and sprinkle each slice with a pinch of salt. Fry until the edges are curled and dark golden brown. Remove from oven and drain with paper towels, then eat a vegetable potpourri.