The Recipe: Fried Radishes with Crispy Bacon
The Bottom Line: Good recipe, but will make a few tweaks next time. I feel that the radishes need to be cooked longer. Flavor was delicious.
The Nitty Gritty: This recipe was easy enough, but like I mentioned, cook time needs to be extended. Directions call for adding radishes when bacon is half-cooked, but next time, I’ll pull the bacon out at that point, cook the radishes until they’re close to done, then add the bacon back in to finish cooking.
We served these with a slab of flank steak hot off the grill, and that was a solid pairing. This recipe was worth another shot.
Second Opinions: I used Julie’s recipe suggestions and made this also to pair with a lovely steak and some ‘shrooms sauteed in butter. The radishes I had were a smidge on the large side. Which is to say they were enormous.
So I cut them much smaller than quartering, which worked out great. I cooked them extra long to get them quite tender and really enjoyed the result. I don’t often crave potatoes, but these are a fine substitute for those rare occasions.