When you’ve got a hankering for French fries, turn to these humble root veggies for a surprisingly tasty and satisfying low-carb substitute!
I didn’t think I’d miss French fries so much. When I first embraced a low-carb lifestyle, I frequently longed for bread and sweet baked goods. And I missed other potato dishes, like mashed taters and hash browns. But fries were never my favorite side, so their loss didn’t register—until I went to a family barbecue last summer. My brother’s wife brought a deep fryer and cooked up batch after batch of greasy, crispy, salty fries to accompany our hot dogs and hamburgers. It took all my resolve not to give in and eat some.
The very next day, my partner chased down this recipe for keto radish French fries. I like radishes well enough, but I was super skeptical that they could satisfy my newfound longing for French fried potatoes.
I’m happy to report that I was wrong! This recipe delivers exactly what it promises. Our little red radishes fried up beautifully into golden, crispy little nuggets of deliciousness. Their peppery bite tempered into savory mildness after cooking them, and they delivered that familiar flaky interior you expect from traditional fries. We stuck with simple salt and pepper, but I’m keen to try other toppings, like garlic salt, Parmesan cheese, and fresh rosemary. This dish is so fast and easy to make, it’s become my weeknight go-to for low-carb comfort!
Vibrant, versatile, non-starchy radishes
Until recently, I only knew about the classic little red radishes—aka Cherry Belles. Turns out, there are dozens of varieties! And honestly, any of them would make excellent keto French fries, thanks to their low carb count and sturdy texture. French breakfast radishes have a similar red coloring but are more oblong than Cherry Belles, so they’ll slice up into longer fries. Asian daikon radishes are oblong, too, but stark white and larger with a milder flavor. If you’re looking for maximum visual appeal, go for the heirloom daikon variety known as watermelon radishes—they’re green on the outside and vivid pink inside, and they’ll deliver a bolder taste when you fry them. Experiment with the full rainbow of radish options available at farmers markets and specialty food stores!
How do I store leftovers?
After your radish fries have cooled completely, store them in an airtight container or resealable bag in the fridge for up to 5 days. You can also freeze them for up to 6 months. I like to freeze them solid on a baking sheet in a single layer, then transfer them to a freezer-safe bag before tossing them into the freezer. Reheat directly from the fridge or freezer in a 400°F oven or air fryer to restore their crispness.
Similar recipes to try
Hungry for more savory snacks that are low-carb yet indulgent? Try this Delicious Fried Calamari Recipe, this Keto Mozzarella Cheese Sticks Recipe, this Homemade Beef Jerky Keto Snack Recipe, these Keto Pigs In A Blanket, these Keto Jalapeño Poppers, and these Bacon-Wrapped Pickles.
Keto Radish French Fries (2g Net Carbs!)
Ingredients
- 1 1-pound package of radishes
- 1 tablespoon oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh herbs, grated Parmesan optional, for garnish
Instructions
- Rinse the radishes thoroughly under cold water to remove any dirt. Trim both ends, then slice them into quarters.
- Place a large skillet over medium-high heat. Add the oil and butter, let them melt together, and swirl the pan to coat it evenly.
- Add the radishes to the hot skillet in a single layer. Sauté, stirring occasionally with a spatula. After about 8-10 minutes, check for color—the edges should start turning golden and crisp.
- Continue cooking until the radishes are fork-tender inside and crispy on the outside, about another 5–7 minutes. Taste one for texture. It should have a slight crunch but yield easily when pierced. If needed, cook a bit longer until you achieve your desired crispiness.
- Remove the skillet from the heat. Transfer the radish fries to a plate lined with paper towels to drain off excess oil. Sprinkle the fries with salt and pepper to taste, tossing to coat evenly. Serve hot with an optional garnish of fresh herbs or grated Parmesan cheese.
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