Based on this method: Perfect French Fries
Note: I have included 10 Tablespoons of peanut oil for the entire recipes in calories/fat since that was the amount that seemed to dissipate from the pan.
I prefer the thinner-cut fries for this recipe because they cook and crisp up slightly better than the 1/4″ fries recommended by the link above. These fries get soggy pretty fast after the second cook, so be prepared to serve immediately, or make smaller batches, freezing the rest for later. Be careful; frozen foods can cause hot oil to spatter.
Delicious Daikon French Fries
2 pounds (907 grams) of Daikon radish, skinned and sliced into 1/4″ x 1/4″ strips (1/8″ x 1/8″ is even better for crisping them up)
2 Tbsp vinegar
4 cups (1 quart) peanut oil
Place daikon radish and vinegar in saucepan and add 8 cups (1 quarts) of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 10 minutes. Daikon should be fully tender, but not falling apart. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes.
Meanwhile, heat oil in 3-quart saucepan over medium- heat (about 7 on my stove top) to 400°F. Add 1/4 of fries to the oil (oil temperature should drop to around 360°F). Cook for 55 seconds, agitating occasionally with a metal slotted spoon, then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining daikon (working in two more batches), allowing oil to return to 400°F after each addition. Allow daikon to cool to room temperature, about 30 minutes. Continue with step 3, or for best results, freeze daikon at least over night, or up to 2 months.
Bring oil to 400°F over medium-high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 360°F. Drain in a bowl lined with paper towels and serve immediately with salt.
Makes 2 pounds of fries, or about 6 servings.
Per serving: 226 Cals.; 6 g Carbs.; 2 g Fiber; 4 g Net Carbs. ; 1g Protein; 23 g Fat