I feel that I’ve left the green daikon out of the loop lately. I mostly use it in salads as a crunchy topping, but they have been so big lately…I can only eat so many salads! I’m still having a love affair with Keepwell’s soy sauce this week, so please enjoy these savory pancakes with or without a dipping sauce.

What you need:

• 1 cup daikon, grated
• 1/2 cup flour
• 1/4 cup water, room temp
• 1 – 2 spring garlic stalks, chopped
• Salt & Pepper
• Oil for pan frying
• Soy Sauce & Sesame Oil for dipping

Note: This is basically a vegan latke, and the secret to crisp latkes is to squeeze out all the liquid from your starchy veggies.

Grate the daikon and toss with a dash of salt. After 10 minutes, squeeze in a kitchen towel till you get all the moisture out. (The salt will help this process.) Mix radish with the flour and water until the batter forms.

Heat a glug of oil in a non-stick pan over medium-high heat. Drop a dollop of batter into the pan to form each pancake. Cook on both sides until golden brown, about 3 – 5 minutes. The thicker the pancake the longer the cooking time.

Serve hot with a dipping sauce of soy sauce mixed with a splash of sesame oil…they are delicious on their own too!