Fried daikon fritters

    50 min

    These fritters are pan-fried until crisp. It's an excellent way of using daikon radish. They go down a storm for informal dinner parties. Serve with a hot chilli and garlic sauce, if desired.

    66 people made this

    Serves: 4 

    • 175g daikon radish, grated
    • 2 teaspoons salt
    • 1 clove garlic, finely chopped
    • 1/2 red onion, chopped
    • 1 egg, beaten
    • 55g Italian seasoned breadcrumbs
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon paprika
    • 1/2 teaspoon chili-garlic sauce (such as Sriracha(R))
    • 350ml vegetable oil for frying

    Prep:15min  ›  Cook:5min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
    2. Drain daikon. Stir in the garlic, onion, egg, breadcrumbs, pepper, paprika and chilli-garlic sauce. Mix well. Form into 8 small round fritters.
    3. Pour oil into a large frying pan. Heat over medium heat. Fry fritters in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on kitchen towels.

    Italian seasoned breadcrumbs

    If unavailable, substitute in plain breadcrumbs with salt, pepper, garlic granules, dried oregano and dried basil.


    Can be found in most Chinese/Oriental/Indian stores.

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    Reviews & ratings
    Average global rating:

    Reviews in English (69)


    I live in Japan and subscribe to a grocery service that invariably sends me a daikon each week. These are not US daikon, my daikon are HUGE. My biggest shocker was the 5 kilo daikon. It was like a cricket bat! Needless to say, I struggle to use up all that daikon weekly and I frequently give it away to Japanese friends. Not anymore. This recipe is fabulous. EVERYONE, including the picky 6 year old, LOVED this recipe. I have made it twice now, served as a side dish, but I can see making it on a large scale for party nibbles. The only change I was forced to make was the sriracha - the only thing I had on hand was Thai chili sauce, which worked very well and added a nice tang. I was generous with it - probably more like a tablespoon, as it was sweet chili sauce. I also fried the cakes in just enough oil to cover the bottom of the pan - not near as much as the recipe called for. Seriously, if you have daikon in the house, make this. This recipe will change your opinion of daikon - it has changed mine - I now look forward to the daikon rather than dread them.  -  23 Feb 2011  (Review from Allrecipes US | Canada)


    Very good. I found it a bit too salty, so you can reduce the salt and when draining the daikon, press out some extra water. If you find that the patties are not holding, add an extra egg. I used garlic chili sauce and homemade corg (Caramelized Onion and Roasted Garlic) jelly as sauces. Excellent.  -  08 Dec 2009  (Review from Allrecipes US | Canada)


    Yummy! I skipped direction #1 and instead grated my daikon the night prior [tip from the previous reviewer] and squeeze the liquid out before use. Added 1 tsp of Sriracha because I like the tang. I didn't have Italian bread crumb; so, I added 1/2 tsp of Italian dressing powder mix. Delicious & easy to cook. [Must have taste buds for daikon radish.] This recipe is a keeper, thank you!  -  11 Nov 2010  (Review from Allrecipes US | Canada)