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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
by Dom Geracia
4.58 from 52 votes
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Ingredients
- 1 daikon radish peeled and sliced into french fries
- ¼ 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).
Tried this recipe?Tag @nobunplease or #nobunplease on Instagram!
What's your favorite alternative to french fries? Comment below!
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Reader Interactions
Comments
Bernadene
I've been eating keto for years and have used diakon radishes in my soups and stews successfully. I did not try them as french fries, not sure why, but that's just life. I made these in our air fryer, adding some garlic powder and parmesan cheese on the fries. The parmesan can burn if you cook things too far. These came out amazing, crispy, delicious tasting and that crunch! OMG!Reply
LM
I eat daikon a handful of times a year - usually pickling it for Banh Mi sandwiches. As such, I had some leftover daikon and wanted to try something new with it. I know people make jicama fries, so I assumed there must be a recipe for daikon fries out there! This is a very good recipe for daikon fries. Simple and straightforward. The timing and oven temp was on point. I kept my oven bt 450-475 and had the fries in there for between 35-45 minutes (checking every 10 or so minutes to flip and make sure they weren’t too charred). I think these are a great fry alternative! I tossed mine with salt, pepper, onion and garlic powder, and some paprika. I made a ketchup/sriracha sauce to go with it. Really great and guilt free. Of course they won’t tastes just like French fries, but if you are into substitutes that make you feel close to eating the “real” thing, try this recipe!Reply
Liam
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.Reply
Dom Geracia
I imagine they would be inedible too if I somehow managed to burn AND undercook them at the same time, lol.
Reply
David Beasley
Mr. Liam, God bless your heart! You were probably having yourself a bad day...it happens. Not every oven and person are the same. It takes a lot of time and experimentation to figure out what works for you. I've used temps as low as 350F in my air-fryer...don't be bitter because it did not work the first time You tried it. Cooking is like Karaoke! Everyone thinks they sound awesome until they hear themselves.
Reply
Rebekah
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
Reply
Dom Geracia
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!
Reply
Allainyaha Charlene Matthews
I am going to try frying one at I would a potato with a bit of flour or cornstarch to see how they turn out. Normally I stir fry with other veggies. Rarely I use a quick pickle with chives, carrots, etc. That os my favorite way , not for my other family members I cook with or for.Reply
MARCELLE COSTANZA
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...)
Reply
Jenny R
Is the coconut oil specified for keto or does it make a difference in the actual cooking process?
Reply
Dom Geracia
I use it for the high high tolerance, but you can use another oil like avocado too!
Reply
Ashley
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 ?
Reply
Dom Geracia
I think that would help! Or maybe even try breading them with pork ring crumbs or almond flour.
Reply
Linda Warner
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.
Reply
Velda Johnson
Help!!! Where can I find Daikon? I'm in the Washington, DC area. There must be some here somewhere right?
Reply
Dom Geracia
Check Whole Foods and Asian grocery stores if you have them. I can typically find them there.
Reply
Charlie Gutierrez
Lotte Market . I live in Germantown:)
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Emma
I'm in College Park and Ive found them at Wegmans, Whole Foods, and MOMs.
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Tony
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....
Reply
Dom Geracia
I bet it will work! An air fryer probably works great, too!
Reply
Carrie Hamilton
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.
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David A. Beasley
Absolutely! Take the time to experiment with time and temp as low as 350 F! I've made 1/8 inch burnt curls that are exploding with flavor, and something that resembles a "fast food" fry in texture and shape...but tastes SO much better...but it took a lot of trial and error!
Reply
Laura
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!")
Reply
Hangk
"....let them cool?" Why? Aren't they better hot?!
Reply
Tracy
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 Ü As always, thanks for sharing!
Reply
Brandy
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 🙂Reply
