Daikon Pancakes

FaceBook Name: Di Rogers

Creator of the Recipe: Di Rogers

Recipe Name: Daikon Pancakes

Estimated Prep Time: 60

Ingredient List and Amount used: 1 ¼ cup daikon, (285 grams, prepped, see note) 1 Extra large egg ¼ cup plus 1 TBLS Coconut flour 1 TBLS Thick it Up ¾ cup green onions, chopped (59 grams) 2 tsp onion powder ½ tsp salt

Recipe instructions: Blend egg, green onions, onion powder & salt in a small food processor or blender. Transfer to bowl and add prepped daikon, coconut flour, Thick It Up and mix well. I use a hand mixer, although I am sure it could be done by hand.

Form mixture into walnut size balls, place on tray (I use a large plastic cutting board, but a cookie sheet would work just as well) and freeze until hard, about 3 to 4 hours, then bag and store in freezer.

To fry, heat pan on medium with about 1 TBLS oil (I use bacon fat) and fry for about 4 minutes on each side.

Daikon prep: To get 1 ¼ cups I start with about 2 lbs of daikon, peel and chop into ¼ to ½ inch cubes. Add to boiling water and cook for about 10 minutes or until you can easily pierce with a fork. Then drain them really well and puree them in a food processer. You can mash them by hand, but the food processor gives a much better texture to the final product.

Then line a strainer with cheesecloth and drain for several hours or overnight in the fridge, then discard liquid. You should get around ½ to 1 cup of liquid, depending on old your daikon is. Afterwards you can keep the pureed daikon for several days in the fridge before preparing the pancakes. You can also freeze any leftover puree for the next batch as well.

General Comments : They do take a fair amount of prep work but the recipe makes 24 silver dollar size pancakes and it could easily be doubled or tripled. Since I freeze them prior to frying them you can make enough in one session to last quite awhile.

The most important thing is the consistency before freezing, you want them to be like stiff mashed potatoes. So the amount of coconut flour needed can vary, depending on how old/fresh/well drained your daikon is and I have found that the larger the daikon the less juicy they are. Although I haven’t found that the more mature (larger) ones have any stronger flavor (unlike turnips) than the smaller (younger) ones.

Estimated Servings: 24

Calories per Serving: 59

Carbohydrates: 7

Fiber: 4

Carbs-fiber: 3

Protein:

Fat:

Type of Recipe: "American"

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