When I was a kid, my extended family would all go camping together. Whenever I think about these trips, the first thing I remember is our family’s “Big Breakfast” out around the fire. Must haves for breakfast? Eggs, bacon, and fried potatoes. The potatoes were always my favorite part, and still are to this day. Crunchy and crisp outside, soft inside, with perfectly caramelized onions and the salt, pepper, and garlic flavors all combined so well.
Nowadays I try to avoid a lot of carbs, like those found in white potatoes, except for special occasions. In search of a low carb alternative, I discovered radishes. If you have never tried roasted or fried radishes you will be amazed at the change in flavor they have after cooking! They go from a slightly spicy crisp veggie that is delicious on a salad, to soft, tender and a very mild flavor similar to potato. While these Pan Fried Radishes aren’t quite the same as the white potatoes my dad and grandpa would make, they pack a lot of the same flavors with additional vitamins and nutrients as a bonus.
What You’ll Need For Pan Fried Radishes
For these easy, Pan fried radishes you’ll need just a few easy ingredients.
- 2 pounds radishes
- 1 medium/large onion
- Salt
- Pepper
- Garlic powder
- Oil for frying
Now to Fry Some Radishes
You’ll want to wash and chop the radishes. Depending on how large they are you can halve or quarter them. Just remember that they lose ALOT of water when cooking that will greatly reduce their size.
You’ll also want to roughly chop the onions.
In a large fry pan begin heating the oil. You can use any oil of your choice, but I use avocado oil. The most important part is having enough oil in the pan. About an 1/8-1/4 inch in the bottom of your pan should be enough. You’ll drain off any excess at the end before serving.
When the oil is hot (you can test by dropping one radish in to see if it sizzles) add all of the radishes . Season with salt, pepper, and garlic powder and stir to evenly coat in the seasoning as well as some of the oil. Fry over medium-high heat, this is important for getting that crispy outside.
Now we wait.
And wait.
And wait.
This is the important, and probably the hardest part. Waiting to flip the radishes is critical to making sure they get that crispy brown outside and don’t just turn to mush. You’ll know it’s time to flip when the radishes on the bottom start to turn golden brown. I usually wait about 5 minutes between each flip.
You may notice additional liquid in the pan. Radishes have a lot of water and as they cook they release quite a bit. It will cook off as the radishes fry.
After about 10-15 minutes you’ll want to add the onions. I wait to add the onions so that they don’t get overcooked or to done.
When the radishes are fork tender and golden brown, scoop them out of the pan onto some paper towels to help drain off any additional oil or serve immediately if everything else is done.
Serve pan fried radishes with eggs and bacon and enjoy!
You could also enjoy these pan fried radishes as a side with roast beef, hamburgers, grilled chicken, pork roast, or just about any other main dish meat.
It’s important to note that these do not taste exactly like fried potatoes, however they certainly capture the same flavors and textures at a fraction of the carbs.
Even if you aren’t counting carbs, these are a nice change of pace!
I hope you enjoy these pan fried radishes as much as I do! They certainly take me on a trip down memory lane.
Happy camping!
-Jess
Pan Fried Radishes
Ingredients
- 2 lbs Radishes
- 1 Onion, large
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Garlic Powder
- Oil for cooking in
Instructions
- Wash and chop radishes into halves or quarters.
- Heat the pan over medium-high head, coating the bottom with ⅛ to ¼ inch of oil
- When oil is hot, add the radishes. Let cook for about 5 minutes before flipping
- While radishes cook, chop one onion
- After 10-15 minutes, 2 or 3 flips of the radishes, add the onion to the radishes and stir
- Cook for additional 10-15 minutes until the radishes and onions are golden brown and the radishes are fork tender
- Remove radishes from pan and place on paper towels to drain or serve immediately.
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