I have been sorting seeds and making a planting calendar – the latter being a completely new venture for me. Radishes are one of the first things I plant, even before the last frost date. (Guys. I have some really exciting ones for this year, including this Round Black Spanish Radish.) This is also a great recipe for using up the last of your frozen zucchini from the summer before. Gotta make room for more! You know there’s going to be a lot!
Sidebar: Speaking of zucchini, these are bred to be eaten raw. Dan Barber has a picture on his Instagram of one sliced like a melon with some yummy prosciutto. Don’t think I didn’t order a packet of those seeds as well.
Shred two medium zucchini on a box grater or in the food processor. You want to get as much liquid out as you can, and there are two ways to do it. First, mix a little salt with your zucchini. Then put it in a colander, and let it drain for a while. You can then either press down on the zucchini with a large wooden spoon or you can put it in a dish towel and wring it out. I like the dish towel method. I think it gets out the most liquid. Plus it is both gross and satisfying. After you have gotten out as much liquid as you can, taste the zucchini and add salt if needed.
Then mix in one large egg, 1/2 cup flour mixed with 1/2 tsp. baking powder, chopped chives, and some pepper. Heat up a cast iron skillet with some olive oil or coconut oil. Dollop the mixture in and then gently flatten the tops with your spatula. Cook on medium-high heat for 3-4 minutes until browned and then flip. You want them to be nice and brown on both sides. To ensure they are cooked through, you can place them on a cookie sheet in a 200º F oven for about ten minutes. I like to sprinkle them with sea salt, dollop with Greek yogurt or sour cream, and add a squeeze of lemon. This recipe is pretty versatile. You could add anything to the mixture – any kind of fresh herb, onion, garlic, etc.
I serve these with Radish Top Pesto, sliced radishes, and radish buds. It’s a real celebration of radish. It’s pretty nerdy. You’re welcome.
Radish Top Pesto:
This is a dump-in-the-food-processor-and-whir-away kind of recipe. You could also do it in with a mortar and pestle if you have strong arms and more patience than me. Here are the ingredients: one bunch of radish tops, 3/4 cup roasted pumpkin seeds, 2 garlic cloves, 3/4 cup olive oil, 1/4 cup parsley, salt, and 1 cup parmesan.