Tempura Radishes with Goats Cheese and Dill

PREP TIME: 20mins


I love a crunch, in fact I think everyone does which makes crunchy radishes double delicious, right? Lovely and colourful starter or snack for everyone to enjoy. You can also use beetroot leaves and stems here as it is equally delicious.

The lovely dip will go with absolutely everything and it makes the best spread on some toast.

Serving Suggestion:

You can use ANY veggie here using this versatile tempura dip. Beetroot stems & leaves is a favourite of mine & I love Ricotta filled courgette flowers too, recipe on my website.


  • 1 bunch organic radishes, washed & dried
  • flaked sea salt & pepper
  • oil for frying

Tempura Batter

  • 75g self raising flour
  • 75g cornflour
  • 175/200ml ice cold sparkling water

Goats Cheese Dip

  • 3 tbspn thick greek yogurt
  • 50g (1/2 a log) chèvre style goats cheese
  • zest & juice of one lemon
  • few sprigs dill finely chopped
  • swig of olive oil
  • salt & pepper


  1. Batter: Combine the flours and the water and whisk until a thick but smooth batter forms. The consistency of thick cream (not yogurt). Set aside
  2. Dip: Whisk together the yogurt and the goats cheese, add a pinch of salt, dill & lemon zest. Season with lemon juice, salt & pepper.
  3. Heat the sunflower oil in a large deep pan. It is hot enough when a little batter bubbles and turns golden in 40 seconds.
  4. Dip the radishes into the batter, about 3 at a time, making sure they are well covered, lift them up, let the excess batter drip down, and fry in small batches, turning them, until crisp and golden. Drain on kitchen paper.
  5. Heat of the oil: The oil needs to stay hot enough for the batter to still bubble when the radishes are placed inside but not so hot that the radishes turn golden without cooking. They need to still fry for a few minutes (3/4min) per batch.
  6. Sprinkle the radishes with sea salt and serve with the yogurt dip on the side, maybe some lemon wedges too. Best eaten quickly.

Kitchen Story:

It surprises me how much I love gardening but how little (read zero) I know : ) Did you know, that one seedling = only one root? Ha Ha I thought one seeding = one bunch. So look out for my TWO radishes in-between these beautiful organic radishes.

Print Friendly, PDF & Email

Share this recipe on social media