Fried Daikon Radish. Daikon is a long white Asian radish that looks like a parsnip, though it's usually much larger. Slightly less pungent than the small round radishes, they're quite good raw or pickled for an excellent crunch in a salad. I love them the most roasted and doused in sweet and spicy Asian flavors, turned into Daikon Radish French Fries.
In a large mixing bowl, combine melted coconut oil, salt, pepper and spices of your choice. Daikon radish has a sweet, bright flavor with a bit of a bite, a flavor that really shines through in these crispy fried cakes. Toss until the fries are coated in seasoning. You can have Fried Daikon Radish using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Fried Daikon Radish
- You need 1 of Daikon radish.
- You need 2 of Beaten egg.
- It’s 1 of Cake flour.
- Prepare 1 of Panko.
- Prepare 1 pinch of Salt.
- You need 1 dash of Pepper.
- It’s 1 of Frying oil.
Lay the fries on a baking sheet in a single layer, making sure the pan isn't too crowded. Eaten across Asia, daikon radishes can be added to soups, used in stir-fries, pickled, or consumed raw in salads. Like other types of radish, daikon has a slightly spicy flavor when raw, but is mild when cooked. Saute the keto fried radishes, stirring occasionally until the radishes are soft and browned.
Fried Daikon Radish step by step
- Cut the daikon radish into shapes of shrimp, scallop, tonkatsu cutlet and fish..
- Peel the skin off the shrimp shape, for the fish shape, leave the skin on but round the edges, and for the other shapes, peel the skin and round the edges..
- Season everything with salt and pepper and dredge in flour. Shake off any excess flour..
- Coat in a beaten egg and then apply a layer of panko. Fry in a pan of oil at 170℃ until golden brown..
- Drain off the excess oil and serve with julienned cabbage to complete..
TIP: Don't stir this radish recipe constantly, or the fried radishes won't brown. Pan Fried Radishes These easy, pan fried radishes are a great alternative to traditional fried potatoes. With a crispy golden brown outside and a soft inside they make a great carb continuous substitute to potatoes and pair great with the perfectly carmalized onions. Print Recipe Pin Recipe Heat a large skillet over medium heat and add the bacon to the pan. Cook, stirring often, until nearly crisp.
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