Chinese Fried Radish Balls
These crispy Chinese Fried Radish Balls are a perfect snack with a golden exterior and tender, flavorful interior. The fresh taste of daikon pairs beautifully with the subtle heat of white pepper, while cilantro and red pepper slices add a vibrant touch. Whether you’re making these for a casual family snack or serving them as an appetizer at a gathering, they’re sure to impress.
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Now, let’s go over the essential tips and tricks for preparing this dish to perfection.
1.Ingredient Selection and Substitutions:
Daikon Radish: Choose firm, smooth-skinned daikons for optimal freshness and crunch. If daikon is hard to find, you can substitute with carrots or zucchini. For zucchini, be sure to squeeze out excess moisture, as it tends to hold more water.
Eggs: Any standard egg works fine, but if you need a vegan alternative, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to bind the ingredients.
White Pepper: This offers a more subtle flavor than black pepper, ideal for light dishes like this. If unavailable, a pinch of ground ginger or black pepper will do, though the flavor profile will change slightly.
Flour: Regular all-purpose flour works great. For a gluten-free version, use rice or oat flour, which yields similar results.
Oil: Use a high-heat oil like canola, peanut, or sunflower oil for frying. If you’re aiming for a healthier option, coconut oil or grapeseed oil can work but may slightly alter the taste.
2.Kitchen Tools and Alternatives:
Mixing Bowl: A large mixing bowl gives plenty of room to combine the ingredients. If you don’t have one, a deep skillet or large pot can work in a pinch.
Slotted Spoon: Perfect for gently moving the balls while frying. If you don’t have one, a long-handled spoon or even a pair of tongs will suffice.
Deep Frying Pot: A sturdy deep pot, like a cast-iron or stainless steel one, is best for maintaining even heat. A shallow pan can work too, but you’ll need to turn the balls more frequently to ensure even cooking.
Thermometer (optional): Maintaining the oil at 350°F (175°C) is ideal for crispy balls. If you don’t have a thermometer, you can test the oil by dipping a wooden spoon or chopstick into the oil. If small bubbles form around it, the oil is ready.
3.Cooking Techniques:
Salting the Daikon: Let the salted daikon sit for about 10 minutes to release water. This process makes the radish tender and helps it fry up perfectly crisp.
Squeezing Out Moisture: After salting, it’s crucial to squeeze out the excess water. Too much moisture will prevent the balls from holding their shape and can make them soggy during frying. If squeezing by hand is difficult, use a clean towel or cheesecloth to help wring out the moisture.
Batter Consistency: Add flour in small batches, mixing until the batter clings to the daikon strips but isn’t too thick. If it feels dry, add a tablespoon of water or milk until the consistency is just right.
Forming the Balls: Gently shape the mixture into 1.5-inch (4 cm) balls, pressing them together firmly but not too tightly, to maintain lightness inside while keeping the shape intact.
Controlling Oil Temperature: Keeping the oil around 350°F (175°C) ensures the balls fry evenly. Oil too hot will burn the outside before the inside is cooked, while too cool will make them greasy. Adjust the heat as needed while frying.
4.Healthier Options:
Baking Alternative: For a healthier option, brush the balls with a light layer of oil and bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through for even browning.
Draining Oil: After frying, let the balls rest on paper towels or a wire rack to absorb excess oil, which helps keep them crisp without being greasy.
These tips will help even novice cooks make these flavorful and crispy radish balls with confidence. Perfect as a light snack or crowd-pleasing appetizer, they’re sure to be a hit!
5.More Delicious Fried Recipes
If you enjoyed making these Chinese Fried Radish Balls, check out these other popular fried recipes. They’re easy to make, widely loved, and perfect for your next gathering!
INGREDIENTS
MAIN INGREDIENTS
- 2 peeled white radishes (about 500g or 1 lb total)
ACCESSORIES
- ½ cup all-purpose flour (adjust as needed)
- Garnish: chopped cilantro and thin slices of red chili pepper
SEASONINGS
- 2 teaspoons salt
- ½ teaspoon white pepper
- Vegetable oil for frying
DIRECTIONS
STEP 1
Prepare the radishes:
Shred 2 peeled white radishes (approximately 1 pound total) and place them in a mixing bowl.
Add 2 teaspoons of salt and mix thoroughly. Let the radishes sit for about 10 minutes, until they release water and become soft.
Once softened, rinse the radishes under cold water to remove excess salt, then squeeze out the water thoroughly. This step helps ensure your balls are not too salty or watery.
Tip:
Squeeze the radishes firmly to prevent soggy balls.
STEP 2
Make the batter:
In a separate mixing bowl, add the drained radish shreds.
Crack 1 egg into the bowl.
Sprinkle with ½ teaspoon of white pepper.
Mix the egg and radishes together.
Gradually add ½ cup of all-purpose flour, mixing after each addition until the radish mixture becomes sticky and holds together when pressed. You may need slightly more or less flour depending on the moisture of the radish.
Tip:
The batter should be thick enough to form into balls but not too dry. If it’s too dry, add a tablespoon of water or milk.
STEP 3
Form the balls:
Use your hands to shape the radish mixture into balls about 1.5 inches (4 cm) in diameter. Make sure the balls are compact so they don’t break apart when frying.
STEP 4
Fry the balls:
Heat a deep pan or pot with vegetable oil, filling it to about halfway (enough for deep frying).
Heat the oil to 350°F (175°C), or until it reaches medium-high heat (about 7/10 on a heat dial).
Tip:
To test if the oil is ready, drop a small piece of the radish mixture into the oil—if it sizzles and rises to the top quickly, the oil is ready.
Carefully drop the radish balls into the hot oil. Fry in batches, making sure not to overcrowd the pan.
Fry the balls for about 4-5 minutes, turning them occasionally with a slotted spoon, until they are golden brown and crispy on all sides.
Tip:
Keep an eye on the oil temperature. If it gets too hot, the outside will burn while the inside remains uncooked.
STEP 5
Drain and garnish:
Once golden and crispy, remove the balls from the oil and place them on a plate lined with paper towels to drain excess oil.
Garnish with chopped cilantro and thinly sliced red chili peppers for a fresh and vibrant finish.
Frequently Asked Questions:
1.What is a radish ball?
A radish ball is a crispy, fried snack made from shredded radishes (often daikon), mixed with seasonings, eggs, and flour to form small, bite-sized balls. These are typically deep-fried until golden and crispy on the outside while remaining soft and tender on the inside. They're a delicious and savory appetizer or snack, often served with dipping sauces and garnished with fresh herbs.
2.What is the difference between daikon and radishes?
Daikon and regular radishes are both root vegetables, but they differ in appearance and flavor. Daikon is a large, white radish that’s milder and sweeter, often used in Asian cuisine. In contrast, the common red radish is much smaller, with a peppery, sharp flavor and a vibrant red skin. Both types of radishes can be eaten raw or cooked, but daikon is particularly popular in pickling, soups, and salads due to its subtler taste.
3.Is daikon radish good for you?
Yes, daikon radish is very nutritious! It’s low in calories and rich in vitamin C, fiber, and antioxidants. Daikon supports digestion, promotes healthy skin, and can even aid in detoxifying the body. Its anti-inflammatory properties may help boost your immune system, making it a great addition to a balanced diet.
4.Can you eat daikon radish raw?
Absolutely! Daikon radish can be eaten raw, and it's often used in salads, slaws, or as a crunchy topping for dishes. When raw, daikon has a refreshing, mild taste with a hint of sweetness, making it perfect for adding texture and a light, crisp flavor to meals.
Recipe analyzer
- Recipes: Chinese Fried Radish Balls
- Main Ingredients:6
- Servings per recipe:1
- Servings size:1.3 kg
-
Energy (calories)：236 kcal
-
Protein：6.96 g
-
Fat：0.67 g
Why gray?
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Carbohydrates：49.41 g
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Protein: 12%27 kcal
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Fat: 2%6 kcal
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Carbohydrates: 86%203 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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