Fried Hotties--Rachael Ray
- 1 head garlic, separated into cloves, skins on
- 23 cup sour cream
- 1 tablespoon horseradish
- 14 teaspoon crushed red pepper flakes
- 1 12 cups flour
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup ice water
- 6 large radishes, sliced crosswise
- 8 jalapeno chiles, halved and seeded
- 1 cup vegetable oil
- Bring a small pot of water to a simmer.
- Add garlic cloves (skins on) and cook until tender, about 20 minutes.
- Drain, then let cool slightly, slip off the skins.
- In a small bowl, combine sour cream, horseradish and crushed red pepper.
- Fill a medium pot with enough oil to reach a depth of 2 inches and heat over medium high until the thermometer registers 365F.
- Meanwhile, in a medium bowl, whisk together flour, baking soda and 1 tsp salt.
- Whisk in ice water to form a smooth batter.
- Working in batches of eight pieces, coat the radishes with batter.
- Drop one at a time in hot oil, gently stirring to prevent sticking.
- Fry until golden, about 1-2 minutes.
- Transfer to paper towels to drain.
- Repeat the process with garlic and jalapenos.
- Sprinkle with salt and serve with the horseradish dip.
- Inhale the food!
garlic, sour cream, horseradish, red pepper, flour, baking soda, salt, water, radishes, jalapeno chiles, vegetable oil
Taken from www.food.com/recipe/fried-hotties-rachael-ray-356176 (may not work)