Thursday, January 25, 2018

Crispy and Crunchy Daikon Cakes


3 C packed coarsely grated daikon radish
3/4 tsp salt
2 green onions, minced
1 egg beaten
2 Tbsp flour
1 tsp sesame oil
1/4 tsp white pepper
About 1/2 C panko bread crumbs

Vegetable oil for frying


Coarsely grate the daikon radish and mix with 3/4 tsp of salt. Let this sit in a bowl or colander for 30 minutes.

After the 30 minutes, squeeze the water out of the daikon with your hands. You'll want the daikon really dry. 

Mix the daikon with minced green onion, beaten egg, flour, sesame oil, and white pepper. Take 1/3 C of the mixture and form cakes that are about 1/2 in thick. You should get 5 or 6 cakes. 

Scatter some panko on a plate and bread the top and bottom of each cake with a layer of panko.

Heat 2 tsp of vegetable oil in a nonstick skillet over medium heat. Pan fry the cakes until the bottoms are golden brown. Flip the cakes over, add another 2 tsp of oil, and continue to pan fry until the second side is golden brown. Serve with soy sauce if desired. 

1 comment:

  1. I have never heard of daikon. These look like potato pancakes. If daikon is in the radish family, this must have a spicy kick. I learn about so many different veggies and foods coming on here. Thanks for sharing.