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Daikon, Potato & Spring Onion Fritters

Daikon, Potato & Spring Onion Fritters

  • 1 medium size Daikon, grated
  • 500g potato; peeled and grated (can substitute with kumara)
  • 3 spring onions, chopped
  • 1/2 cup chopped onion.
  • 3 eggs, beaten
  • 1/4 cup all purpose flour (can be substituted with gluten free flour or rice flour)
  • 1½ teaspoons salt
  • 1 tsp chilli flakes (optional)
  • vegetable oil, as needed

  1. Preheat the oven to 165°C.
  2. Place grated potato, grated daikon, chopped onion and spring onion into a large bowl.
  3. Add chilli flakes, salt, beaten eggs and flour and mix until just combined.
  4. Line a sheet pan with paper towels.
  5. Add about 2 fingers of oil to a large heavy-bottomed pan, cast iron is ideal. Over medium high heat, allow the oil to get hot. Test the oil with a small piece of daikon. If it immediately starts to sizzle and bubble the oil is ready. Form the fritters into small thin patties.
  6. Carefully add the fritters to the hot oil. Brown on one side for 2-3 minutes, flip and brown for another 2-3 minutes. Occasionally, rotate the pan or adjust the heat to ensure even browning and cooking. When browned and crispy on each side transfer the cooked fritters to the lined sheet pan and allow to rest.

* Make sure to fry them in batches, taking care not to overcrowd the pan. Add more oil as necessary to maintain a constant level. Adding more oil will drop the temperature, so adjust the heat as necessary.

** Keep the latkes warm in the oven until ready to serve. Serve warm and fresh topped with sour cream and thingly sliced spring onion!


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