Radish with chicken cracklings

4 servings

30 minutes

Radish is such a juicy and fresh product that it easily neutralizes the fat from chicken cracklings - very fatty, but very tasty. The recipe calls for vegetable oil - for frying the cracklings. Take a little bit of it, or better yet, try frying without it first - often chicken fat is quite enough.

Energy value per serving

• Calories: 282.3
• Proteins: 0.8g
• Fats: 29.4g
• Carbohydrates: 4.1g

Ingredients

• Radish: 1 pc
• Onion: 1 head
• Sunflower oil: 1 tbsp
• Chicken fat with skin: 1 pc
• Salt: to taste

Cooking steps

1. Peel a large radish and grate it on a coarse grater. Add a little salt, mix, and transfer to a colander placed in a pot to drain excess juice.

   Required ingredients:

   • Radish: 1 piece
   • Salt:  to taste

2. Finely chop chicken fat with skin and fry in sunflower oil - first on high heat, then reduce. When the cracklings turn golden, add the finely sliced onion (a large onion is needed). Add salt. Fry, stirring until golden, then cool.

   Required ingredients:

   • Chicken fat with skin: 1 piece
   • Sunflower oil: 1 tablespoon
   • Onion: 1 head
   • Salt:  to taste

3. Put the radish in a bowl, add the cracklings with onion, and mix.

   Required ingredients:

   • Radish: 1 piece
   • Chicken fat with skin: 1 piece
   • Onion: 1 head