Low-carb daikon tater tots


Check it out! Do you ever wonder what some of the other things are that you can do with daikon radishes? For starters, you can bend them to your will and experiment with tater tot recipes.

 I am still playing with this recipe a little bit, so please let me know what you try that works for you!

What I’m realizing is that these little puppies like to remain as hydrates as possible, so straining them is so, so important! Also fry them at the highest temperature you can (about 400 degrees) and drain the oil immediately for the best crunch.

Honestly, though, if you find there’s just too much oil absorption, try baking them instead of frying them.


Based on my other recipe Cauliflower Tater Tots

Tip: If you don’t like the slight crunch of radish, cook the radish until you can *mash/process it and proceed.


Low-Carb Tater Tots

11 ounces daikon (roughly 3″ diameter by 4″ long) (about 311 grams) (makes one shredded cup)
2 Tbsp chopped fresh chives
2 Tbsp fresh, chopped parsley
1/2 cup cheddar cheese, shredded
1 tsp salt
1/4 tsp onion powder
1/2 tsp pepper
peanut oil for frying (or other high-heat tolerant oil)
1/2 cup grated Parmesan cheese for dusting

Halve the daikon and skin the vegetable. Place in a saucepan of lightly salted, and bring to a boil. Reduce heat, and simmer until the potatoes are cooked through but still firm, about 20 minutes.* (see above note about cooking to a mash.)

Remove from the water and cool slightly. Shred the daikon with a cheese shredder and then drain, smoosh, strain, and press the vegetable–and then drain it and strain it some more. To remove the excess moisture,  I place the shredded vegetable in a ricer or in a colander fitted with a mixing bowl to press out the moisture–and then I drain on paper towels and regale it with dry, British humor for extra measure.  If you don’t remove the excess moisture, you’ll end up with a sloppy, gloppy mess.

In a medium mixing bowl, combine the daikon with the chives, cheese, salt, and pepper. Mold into small balls, about an inch in diameter, and place on a parchment-lined cookie sheet. Freeze for at least 30 minutes.

Heat 2″ oil in deep fryer to 400 degrees Fahrenheit. Cut the log into 1 inch pieces. Toss about six into a small bowl of grated Parmesan cheese and shake them off a little before placing in the deep fryer. Fry until golden brown and drain on paper towels. Serve hot.

Makes roughly 6 servings.

Per serving: 181 Cals.; 2 g Carbs.; 1 g Fiber; 1 g Net Carbs. ; 1 g Protein; 23 g Fat

Print Friendly, PDF & Email


  1. What an awesome idea! I love raw Daikon “chips” so this sounds amazing!

  2. hmmm…..I am wondering if it absorbs so much water, if microwaving it could work. Have you ever tried microwaving the radish instead of boiling it?……….Also on completeely different topic …..have you stopped with your daily accountability blogs …where you used to post what you ate and how you felt etc? Cause I don’t get them any more and I really miss them….through your menus (as weird as they might sometime be lol) i got ideas of what I could eat..(because we have similar ways of grazing….err I mean eating lol

    • Hi, Lisa! Microwaving could work! You really want to break those starches down, and boiling just seems so easy. Per the accountability blogs, I’ve just been so busy in the kitchen that I haven’t had time! I am still losing weight and doing really well, but the message is more important than me. It’s about all of us and eating healthfully!

  3. ….and then I drain on paper towels and regale it with dry, British humor for extra measure. So funny! Thanks for the chuckle this morning! 🙂

  4. Have been lamenting not being able to partake of your wonderful and unusual Daikon recipes. Have only just realised that they are sold under the name of Mouli in my local (UK) supermarket! I shall be down there buying some tomorrow to experiment! Thanks for the brilliant recipes, inspiration and regular chuckles x

  5. Hmmm…do you think a few crushed pork rinds would help with the moisture thing? It would certainly help the outsides crisp up nicely!

Leave a Reply to Lyn Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.