Keto Daikon French Fries and I can not imagine any recipe more simple than this. Potatoes have been a staple the world round for 1,000’s of years, the daikon radish, probably a long time later but I know for sure, as a diabetic, it has been good to me. Who knows, maybe if enough people ask for them in grocery stores someone would come up with a way to mass produce keto daikon French fries but until then…you can make them for yourself. Just a little TIP: Unlike potatoes, Daikon Radishes do not turn brown. They have the thinnest skins imaginable and yet can last for weeks, unpeeled, in the fridge.
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- Daikon Radish (Allow 4"-5" Per Person Depending On The Diameter
- Salt + (Pepper If Wanted)
- Butter
- Yep, Them's The Ingredients.
- Peel Daikon and cut into less than ½” strips. Yep, that's it.
- Put fries into water and parboil until tender.
- Drain well and put into a saute pan with lots of butter or tallow if you've a mind to and yes, Ghee also works well too.
- Cook on medium-low until just beginning to brown.
- This is not the time to hurry them.
- When browning, stir to turn and continue every 4-5 minutes until desired brownness has be achieved.
- Yes, on occasion I have been known to add ketchup and or hot sauce on them.
I’m having a lot of trouble with my attempts to make Daikon French fries. I can’t seem to get enough water out of them for them to fry properly, and mine always end up with a bitter taste. Do you know what I’m doing wrong? Also can you do a recipe for Daikon/turnip cakes? The dim sum dish?
Hi Anna,
All you need to do it drain them well after parboiling. They will never get crispy like potato fries. I slowly do mine in butter until golden brown, then salt & pepper to taste. You can also dip them in any number of sauces.
I have no idea why they would be bitter and no I would not do a recipe for turnip cakes as I doubt I would have many people using the recipe but…it doesn’t stop you from making then for yourself.