Crispy tempura radish with a yogurt and goats cheese dip

Spring

There’s something wonderfully simple about a fresh radish - crisp, peppery, refreshing, which is why they’re so often eaten raw. But when they’re in season and abundant, it feels good to take a small detour from the usual. Lightly tempura-frying them keeps their bite while adding a delicate crunch, and the creamy goat’s cheese dip brings everything together in a soft, fragrant way.

Serves 2 - 3

Ingredients

For the batter
• 100g plain flour
• 100g cornflour
• 1 tsp fine sea salt
• ½ tsp baking powder
• 250ml sparkling water

For the dip
• 150g soft goat’s cheese (from a log)
• 4 tbsp natural yoghurt
• Finely grated zest of 1 lemon, plus wedges to serve
• 1 tbsp extra-virgin olive oil
• 1 small handful fresh dill, finely chopped
• Salt and freshly ground black pepper

For frying
• Sunflower oil, for deep-frying
• 12 crunchy radishes with their tops on
• Flaky sea salt

Method

Whisk the flour, cornflour, fine sea salt, baking powder, and sparkling water together in a bowl to form a smooth, light batter. Set it aside to rest briefly.

In a separate bowl, mash the goat’s cheese with the yoghurt, lemon zest, olive oil, and chopped dill until soft and creamy. Season to taste and keep it chilled until needed.

Pour sunflower oil into a large, deep pan to a depth of about 6–8cm. Heat it until a cube of bread turns golden in 40–50 seconds.

Dip each radish into the batter, letting the excess drip back into the bowl. Lower them gently into the hot oil, frying 2 or 3 at a time. Turn them as they cook so they fry evenly, and lift them out when crisp and lightly golden. Drain on kitchen paper and sprinkle with flaky sea salt. Let the oil return to temperature before frying the next batch.

Serve immediately with the herby goat’s cheese dip and lemon wedges for squeezing over.

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