Crispy & Healthy Daikon Radish French Fries
I was going to make a recipe for burdock root, but then I noticed a ton of daikon radish skins in my freezer, which is how I thought to make this.
If you freeze the skins, you can naturally drain. It reduces your work and lets you make a lot at once. The remaining moisture may vary on the thickness of the skin and the time stored, so when removing the salt observe it carefully. The amount of water is key. Recipe by ayureo
Crispy & Healthy Daikon Radish French Fries
I was going to make a recipe for burdock root, but then I noticed a ton of daikon radish skins in my freezer, which is how I thought to make this.
If you freeze the skins, you can naturally drain. It reduces your work and lets you make a lot at once. The remaining moisture may vary on the thickness of the skin and the time stored, so when removing the salt observe it carefully. The amount of water is key. Recipe by ayureo
Cooking Instructions
- 1
Peel the radish cut into 4 cm pieces, and cut the skin into 5 mm pieces. Sprinkle salt and submerge in water (if storing a large amount in the freezer, you don't have to salt them).
- 2
After some time, strain and wring out excess moisture, put in a plastic bag together with the flour and shake to completely coat. Leave some air in the bag.
- 3
Fry in oil, and once they're crispy, they're finished. Enjoy! Add whatever flavor you like, but I think they're most delicious as-is.
- 4
Cut into whatever thickness and fry for as long as you like. You could try to imitate the fries from a certain fast-food chain?
- 5
I like the thin fries from a certain fast-food chain, so I peel the skin thinly, cut them finely, and fry until crispy.
- 6
For flavoring you could use salt and pepper, ao-nori, Krazy Salt, or curry powder to the flour. There's lots of variations, just like with potatoes.
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