This recipe originally incorporated spring onion, but we have altered it to include leek! If you don't have a leek available, then feel free to use spring onion instead.
- 1 medium daikon, grated
- 500g potato; peeled and grated (can substitute with kumara)
- 1/2 leek (the white part is best)
- 3 eggs, beaten
- 1/2 cup all purpose flour
- Salt & Pepper
- 1 tsp chilli flakes (optional)
- vegetable oil, as needed
- Place grated potato, grated daikon, chopped onion and spring onion/leek into a large bowl. Cover with a little bit of salt and allow to sit for 20 to 30 mins (the salt helps remove the liquid from the veg)
- After 30 mins, squeeze out as much liquid from the mix as you can.
- Add chilli flakes, salt, beaten eggs and flour and mix until just combined.
- Line a plate with paper towels.
- Add about 2 fingers of oil to a large heavy-bottomed pan, cast iron is ideal. Over medium high heat, allow the oil to get hot. Test the oil with a small piece of daikon. If it immediately starts to sizzle and bubble the oil is ready. Form the fritters into small thin patties.
- Carefully add the fritters to the hot oil. Brown on one side for 2-3 minutes, flip and brown for another 2-3 minutes. Occasionally, rotate the pan or adjust the heat to ensure even browning and cooking. When browned and crispy on each side transfer the cooked fritters to paper towel plate and allow to rest.
* Make sure to fry them in batches, taking care not to overcrowd the pan. Add more oil as necessary to maintain a constant level. Adding more oil will drop the temperature, so adjust the heat as necessary.
** You can keep the fritters warm in the oven until ready to serve. Serve warm and freshly topped with sour cream and thinly sliced spring onion!
