These easy, pan fried radishes are a great alternative to traditional fried potatoes. With a crispy golden brown outside and a soft inside they make a great carb continuous substitute to potatoes and pair great with the perfectly carmalized onions.
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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