Radish Puffs
Course: Appetizers u0026amp; SnacksDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
45
minutesCalories
99
kcalTotal Carbs
3
gramsNet carbs
2
gramsFat
6
gramsProtein
8
gramsThis recipe was born out of a failed attempt to create a keto “tater tot” with radishes. While that recipe failed, I found that with a few tweaks to the ingredients as well as the cooking time and temperature, I created something quite unique: the radish puff. These light puffs can be seasoned however you’d like – ranch, Greek, etc. In this recipe, I went with Italian seasoning.
Ingredients
1 cup finely shredded parmesan (70g)
1 tsp xanthan gum
1 tsp Italian seasoning
1/2 lb boiled radishes (225g) *see note
1 large egg
Directions
- Add the parmesan, xanthan gum and Italian seasoning to a small food processor and pulse until well combined.
- Add the boiled radishes and egg and process until mostly smooth, scraping down the sides with a spatula as necessary.
- Transfer radish paste to a piping bag and let sit for 20-30 minutes so that the xanthan gum can act as a binder.
- Preheat oven to 300F (150C)
- Using the piping bag, create little mounds of radish paste about 1″ in diameter on a parchment lined baking sheet. You should get between 24 and 30 mounds, depending on the size.
- Bake for 45 minutes, turning the baking sheet halfway through.
- Serve warm. These Italian puffs go nicely with a low carb marinara sauce, such as Rao’s
Recipe Video
Notes
- Boil radishes in a large sauce pan or small stock pot until a toothpick will easily slide into them (20-30 minuets). Drain in a colander and allow to cool. You can boil radishes in bulk and keep them in the fridge for this or other recipes.
- Nutritional info is based on a serving size of 5-6 puffs.
These look great. Maybe pipe a bit of flavored cream cheese into the center?
Steve,
I hope you see this question…when you say 225g of radishes, does it matter if you weigh it before it’s boiled or after? Just wondering 🤔. Thank you.
That was the before weight.
These look SO good! I can’t wait to try them! Thanks for all you do, Steve!
Hi Steve, these look yummy! Have you played with Daikin radish? I’m wondering how that might be used in your radish recipes and what tweaks would be needed. Thanks for all your hard work! Blessings!
I chose to use “standard” radishes because they are more readily available. I do love pickling daikon radish, though.
Just made these. Are they suppose to be flakey I’m the inside or slightly mushy. TSte is very good just not sure if they were baked long enough which was about 1 Hr at 300
The inside is mostly hollow. There may be some “filling” near the bottom of the puffs.
These taste so good. I used homemade taco seasoning instead of the Italian. Then dipped them in spicy cheese.
Not sure where I went wrong but mine were very moist in the middle. Several of them even oozed filling out. I baked them for 45+ min at 300º. I used pre-grated parmesan – maybe that was the issue? 70g was nowhere near 1 cup for me, but I figured the food processor would break it up into smaller bits. The taste was good!
First, if you used parmesan in the green shaker can, that will be a problem. Also, it could be that your oven runs a little hot. I’d suggest dropping the temp to 275F and bake for 60-65 minutes.
I made these yesterday and they were delicious! You’d never know they were made with radishes. Even my kiddo loved them. They only thing I subbed out was asiago for parmesan, since that was the closest cheese I had on-hand. It worked perfectly! Thanks for the yummy recipe.