Summary: A wonderfully flavorful way to use an entire bunch of radishes (greens too!), and who doesn't want pistachio-yogurt sauce?
Yield: serves 8
- ½ cup raw (natural) pistachios, removed from shell
- ¼ teaspoon salt
- ½ cup Greek yogurt
- 2 tablespoons fresh mint, chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- lemon wedges
- 1 bunch radishes, including their greens (I used the basic round, red radishes)
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 4 tablespoons chopped scallions
- 1 egg
- 4 tablespoons breadcrumbs, preferably homemade and rather fine
- 4 teaspoons Greek yogurt
- scant 3 tablespoons tapioca flour
- ¼ cup extra-virgin olive oil
Make the sauce: In a small skillet set over medium heat, toast the pistachios until fragrant and warm, a few minutes. Remove from heat, toss with the salt, pour into a bowl and set aside to cool.
When cool, chop the salty nuts coarsely and combine with the yogurt, mint, olive oil, and water. Stir to combine well, squeeze the lemon wedge over the top and set aside to let the flavors muddle.
Make the fritters: Remove the radish greens from the radishes and wash them WELL to remove all grit. Without drying them, place in a microwave safe bowl, cover and steam in the micro for 25-30 seconds. When cool enough to handle, roll in a clean dishtowel, wring out any excess water, chop well and set aside.
Using your food processor set with the grating blade, process all the radishes. Pour the grated radishes out into a fine-mesh sieve set over a bowl. Sprinkle with a little salt and let "drain" for 5 or 10 minutes. Then, using the same or another clean dish towel, wring out the radishes as hard as you can. You really want them as dry as possible.
In a medium mixing bowl, mix together the chopped radish greens, the grated radishes and the ingredients lemon zest through tapioca flour. Combine well.
In a small skillet (I used an 8"), pour the ¼ cup of olive oil and heat over medium-high heat until at least 350 degrees. When at that temp or higher, use a tablespoon to measure out little rounds of fritter batter. Shape them and compress them gently with your hands and then place them into the hot oil. Cook 2-3 minutes per side until golden brown. Remove with a slotted spoon or spatula to a paper towel-lined plate.
Serve immediately with the pistachio-yogurt dipping sauce and lemon wedges.