Food Recipes Radish Chicharrones Be the first to rate & review! This vegetarian take on chicharrónes is fresh, zesty, and full of flavor. By Rick Martínez Rick Martínez Rick Martinez is a food stylist and recipe developer with over a decade of experience in culinary media. Highlights: * Food stylist at the Food Network * Food editor at Bon Appetit * In this role, hosted cooking tutorials for Bon Appetit's web series, From the Test Kitchen, and Mexico City Guide * His recipes have appeared in Real Simple and The New York Times. * Has a deep love of Mexican culture and cuisine Real Simple's Editorial Guidelines Published on April 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 30 mins Total Time: 30 mins Servings: 4 You might have done a double-take, but yes, you read that right: radish chicharrónes. Chicharrónes, traditionally a snack made from double deep-fried pork skin, inspired this fresh vegetarian dish. Fried radishes with delightfully crispy edges are tender inside and smothered in a bright salsa verde made with tomatillos, fried onions, and spicy serrano chiles. Hot tip: don't overcrowd the pan when you're frying as it will cause the oil temperature to drop. Keep monitoring the temperature, adjust the heat as needed, and let the oil come back to the right temperature in between batches. Ingredients 1 cup vegetable oil ½ white onion, cut into 1/2-in. wedges 4 serrano chiles, trimmed, halved lengthwise, and seeded 2 ½ teaspoons kosher salt, divided ½ cup raw walnut halves and pieces 1 ½ pounds radishes, quartered (about 6 cups) 2 medium tomatillos (about 4 oz. total), husked and quartered 2 tablespoons fresh lime juice (from 2 limes) ⅓ cup parsley leaves and tender stems ⅓ cup basil leaves and tender stems ⅓ cup mint leaves and tender stems 1 clove garlic 1 teaspoon honey Directions Heat oil in a large pot over medium-high until an instant-read or candy thermometer registers 350°F. (If you don't have a thermometer, dip a wooden spoon handle into oil; it's hot enough when steady bubbles form around handle.) Carefully add onion and chiles; fry, adjusting heat as needed to maintain temperature, until tender and beginning to brown, about 5 minutes. Transfer to a towel-lined baking sheet and sprinkle with 1/4 teaspoon salt. Add walnuts to hot oil; fry, stirring occasionally, until golden brown, about 90 seconds. Transfer to baking sheet and sprinkle with 1/4 teaspoon salt. Working in 2 batches, fry radishes in hot oil, stirring occasionally, until edges are golden brown, about 4 minutes. Transfer to baking sheet and sprinkle with 1/2 teaspoon salt. Combine 1/4 cup water, tomatillos, lime juice, parsley, basil, mint, garlic, honey, half of fried onions and chiles, half of fried walnuts, and remaining 1 1/2 teaspoons salt in a blender. Process on medium-low until salsa is almost smooth, about 45 seconds. Combine radishes and remaining fried onions, chiles, and walnuts in a large bowl. Spread half of salsa on a serving dish and top with radish mixture. Serve with remaining salsa. Rate it Print