John Myers
Ingredients for 4 servings:
- 2 radishes (globe radishes), white
- Salt
- Pepper, from the mill
- lemon juice
- 3 m.-sized eggs
- Breadcrumbs
- Vegetable oil, tasteless
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
white radish as vegetable schnitzel
Peel the radishes and cut into slices approximately 1.5 cm thick. Drizzle each slice with lemon juice on both sides, then season generously with salt and pepper. Crack the eggs into a soup plate and dip each radish slice in the egg yolk, then in breadcrumbs. Make sure the edges are also coated, pressing the breadcrumbs down firmly. Repeat this process, dipping each of the once-coated radish slices a second time, first in the egg, then in the breadcrumbs. Press down firmly again, making sure the edges are also well coated. Heat the oil in a non-stick pan. Don’t be sparing with the oil; the radish slices should be able to float. Fry each side slowly at a moderate temperature until golden brown. Transfer to kitchen paper before serving to absorb any excess oil.
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