Easy Crispy Daikon Radish Fritters (萝卜丝煎饼)
I made a taro fritter recipe not so long ago, and today I am going to share a daikon radish version, which is even more special. It is kind of like the easy version of the dim sum radish cake, super savory and addictively delicious. The outside tastes like flavorful roasted cabbage, while the inside is soft and slightly chewy, but still has the bite of the radish. The dried shrimp and scallop add so many interesting flavors. Even if you don’t have these 2 ingredients, bacon and salami bits will also make it delicious in a different profile.
Dried scallop (干瑶柱) is an iconic Cantonese ingredient that we love to pair with radish. If you don’t have it, use finely diced Salami. The flavor will be different but still delicious. However, salami is salty already so you will have to adjust the salt in this recipe.
Dried baby shrimp (虾皮) looks like fish food (LOL!), but it is a popular ingredient in many Chinese dishes. You can find it in most Asian markets and Hispanic produce stores. If you don’t have it, use crispy bacon bits.
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Easy Crispy Daikon Radish Fritters (萝卜丝煎饼)
12 fritters
15 minutes
10 minutes
Ingredients
- 680g / 1.5 lb daikon radish, julienned
- 1/2 tsp of salt
- 2 tsp of soy sauce
- 2 tsp of oyster sauce
- 1/2 tsp of ground black pepper
- 3 cloves of garlic, diced
- 3 scallions, diced
- 1/4 cup of Chinese dried baby shrimp (虾皮)
- 1/4 cup of dried scallop (干瑶柱), soaked and shredded
- 1.5 cup of rice flour
Directions
- Soak the dried scallops in clean water for 1 hour. Then drian and crumble the scallions into thin shreds.
- Shred the daikon radish using a mandoline slicer. If you don’t have daikon radish, carrot will work the same.
- Season the julienned radish with salt, soy sauce, oyster sauce, ground black pepper, diced garlic, diced scallions, Chinese dried baby shrimp (虾皮), and shredded dried scallop and mix thoroughly.
- In a few minutes, the sodium should draw out a lot of liquid. Add 1.5 cup of rice flour and mix until there are no dry flour.
- Turn the heat to medium and preheat your frying pan for a minute to make it non-stick. Drizzle in a generous amount of oil and swirl to cover the bottom of the pan.
- Add about 4 tbsp of radish mixture per fritter to the pan and shape each into a round patty. Pan-fry 5–6 at a time (depending on the size of your pan) over medium-low heat for 2–3 minutes per side until golden brown. When frying the first side, put the lid on so the top of the fritters can cook faster; do not cover when frying the second side.
- Serve with your favorite dipping sauce as an appetizer.
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