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