1 large daikon
1/4 cup coconut oil (or sesame oil)
Celtic sea salt (to taste)
Slice the daikon into 1/4 inch slices. In a large frying pan to medium and add half of the oil. Once the oil is hot, place the medallions in a single layer in the pan. Fry until they start to turn golden brown on the edges. Flip them, and cook until golden brown on the other side. Remove from heat, and arrange on a paper towel, sprinkle with a little salt, and enjoy!
NUTRITIONAL COMPARISON (per 1 cup):
Potato = 166 calories, 28 carbs, 4 fiber
Daikon = 30 calories, 2 carb, 1 fiber
What are some other uses for daikons? Can they be used in a stir fry?
ReplyDeleteAnywhere you use potatoes!;)
ReplyDeleteWhat are Daikons? I have never heard of them before.
ReplyDeleteNeat!
ReplyDeleteA daikon is an asian radish. A one cup serving of daikon contains about 20 calories, 4g carbs and 2g of fiber for an effective carb count of 2g. Daikons are an excellent source of vitamin C and has lots of magnesium, folate, and provides 10% of your RDA for fiber.
ReplyDeleteHow funny. I just made these for the first time a few weeks ago when I got a large daikon in my CSA vegetable order. And this is exactly what I did - coated them in salt and then cooked them in coconut oil until nicely browned on each side. It was absolutely awesome. So much so that I did it again the next week when I got more daikons in my CSA order. Sorry they were all gone by Thanksgiving.
ReplyDeleteJust finished frying these! I topped mine with regular sea salt (don't have celtic...) and ground cumin. Aside from not being as crisp as I was expecting, they are absolutely delicious! Thanks, Maria!
ReplyDeleteThanks Megan! I'm happy you liked them;)
DeleteI wanna try these, so if you make them thicker-maybe more crunchy or not soggy? Think I could eat them with salsa or guacamole like this?
ReplyDeleteYes, you could try them thicker so they hold things like salsa. They probably wouldn't have a chip crunch, but should be soggy as long as you don't fry them too long. :)
DeleteHmmm will have to try, hope these are easy to cut, some-like hearts of palm, eggplant, etc. were hard to shape. Not sure why you don't come up with your own line of foods or restaurants-hint I like in Ohio-good location LOL Will work for food!
ReplyDelete