One of my ultimate comfort foods is a big plate of french fries topped with bacon and cheddar cheese! While I do still sometimes indulge in these (no worries, I still make everything myself without gluten/strange ingredients), I am always looking for side dishes that I can make on a more regular basis that are equally delicious and a little lighter in carbohydrates.
After hours of researching root vegetables, I decided I would attempt to make fries out of daikon radish!
A daikon radish? What the f*&% is that? I immediately thought the same thing. Apparently, daikon radish is a very popular vegetable in Asia that is used in many different soups, salads and fermented foods.
First off, I have never cooked with a daikon radish before I started on my quest for a low carb french fries substitute. It was a new vegetable to me and I was actually kind of freaked out by it’s size. Couple that with the fact that these are so hard to find in Pittsburgh (I had to go to an Asian grocer) and you’d say this was quite an expedition of an experiment.
Fortunately for me, the time it took to make these fries definitely paid off and I’ve since made these weekly.
The outcome of this recipe is a crispy exterior and a soft interior, with just a slight natural sweetness. This makes it the perfect vehicle for herbs and spices.
I really enjoy the versatility of this recipe most of all. Some days, I like to spice these with cinnamon and cumin. Others, I just like them roasted with salt and pepper, then topped with raw cheddar cheese and bacon. My favorite way to eat these however, is drizzled with truffle oil and topped with a pungent bleu cheese and sprinkling of chives.
Initially, I was intrigued by the fact that daikon is just a fraction of the carb count in comparison to potatoes. After all was said and done, the unique and subtle flavor that these fries naturally give off is what keeps me making these!
Crispy Daikon Fries
Ingredients
- 1 daikon radish peeled and sliced into french fries
- 1/4 cup coconut oil melted
- 1 generous pinch of sea salt
- spices of your choice
Instructions
- Preheat oven to 475 degrees F.
- Peel the daikon radish with a vegetable peeler and then slice into french fry shapes (about three inches long, half an inch thick).
- Run under cold water a few times to remove any excess starch and pat dry.
- In a large mixing bowl, combine melted coconut oil, salt, pepper and spices of your choice.
- Cover daikon radish fries with mixture evenly and spread out onto a baking sheet in a single layer.
- Place into the oven for about 15 minutes.
- After 15 minutes, flip them and bake for roughly another 15 minutes (baking time will vary for ovens and the thickness of your fries).
- After all of the fries are golden brown and crispy, remove from the oven let them cool on an additional baking sheet lined with paper towels.
- Serve with a dipping sauce of your choice (chipotle mayo works really well).
I followed the recipe directions exactly, and these were disgusting — inedible. (One of few things I’ve cooked that I could not eat.) The thin ones were burned (I have an oven thermometer, doubled-checked before and after). But all of them were really soggy. Not in the least bit crisp or crunchy. Somewhat bitter. Nothing like French fries. Zero stars.
I imagine they would be inedible too if I somehow managed to burn AND undercook them at the same time, lol.
Hi,
To turn these into truffle fries do you add the truffle on top after they are out of the oven or add to a he coconut oil before?
Thank you
I always use it as as a finishing oil, so after it’s finished cooking. Just remember to go easy on the oil, it’s fragrant and very potent!
After 8 months of searching for daikon, I finally found them right near home! Making these fries today to go with my celebratory cheese burger dinner! Hoping they are as good as they look (wiping drool from chin…)
Is the coconut oil specified for keto or does it make a difference in the actual cooking process?
I use it for the high high tolerance, but you can use another oil like avocado too!
I used the air fryer . Mine turned out kind of crunchy like if u roasted broccoli , didn’t quite have the French fry texture . I was scared I was gonna burn them ( some were crispy ) should I cook longer at a lower temp ?
I think that would help! Or maybe even try breading them with pork ring crumbs or almond flour.
i found them at Kroger. We actually prefer these to french fries. I toss them with the coconut oil and then add paprika, garlic powder and onion powder in addition to the salt. We like them so much I am trying to grow daikon radishes in my garden now.
Help!!! Where can I find Daikon? I’m in the Washington, DC area. There must be some here somewhere right?
Check Whole Foods and Asian grocery stores if you have them. I can typically find them there.
Lotte Market . I live in Germantown:)
I’m in College Park and Ive found them at Wegmans, Whole Foods, and MOMs.
Has anyone tried deep frying daicon fries – or making potato chips? I’m not ‘afeared’ about a little fried food now and again, and distinctly intrigued by the results. I’m eventually looking to a proper keto friendly fish and chips….
I bet it will work! An air fryer probably works great, too!
My first attempt wasn’t that great. Some were burnt to a crisp or they were limp and soggy…nothing i between. ? I will have to play with temperature and time.
I’ll be whipping your daikon fries ASAP – got a 3 lb specimen right now – mixing up wasabe mayo to go with. Daikon’s great spiralized, too (“doodles!”)
“….let them cool?” Why? Aren’t they better hot?!
I’ve tried the jicama fries in my air fryer but I’ve never heard of using daikon radishes! I can not wait to try these! You’re such a keto smartypants…I luv it Ãœ As always, thanks for sharing!
Yummmo!! Thank you for this recipe. I am a Canadian living in China. I’ve been on Keto for 3 months and have starting missing French fries. These taste so delicious!! They fill the fry craving and have a unique flavor of their own. I’m so happy to be in the land of daikon . I will probably make these weekly 🙂