Daikon Pancakes

Who doesn’t love a latke? This isn’t that, but they are similar. I love the flavor in the daikon of this, and some folks would say they are healthier than the potatoe version. It’s a hit with my kids, so that’s fun, too.

• 1 medium to large grated daikon (about 2-3 cups, after shredding)

• 2 tsp salt

• 2-3 garlic cloves, crushed

• 1 small to medium onion, finely chopped

• 2 eggs

• 1 cup bread crumbs

• high heat cooking oil

• hot sauce and maple syrup swirled together for dipping

  Grate the daikon, sprinkle with the salt, and put it in a collander in a bowl and let water drain off for at least a half hour. Then mix the salted daikon with the garlic, onion, eggs, and bread crumbs. Meanwhile heat the cooking oil in a deep pan, and place a pancake-formed patty of the mixture on the pan. Let it lightly brown and then flip. When both sides are browned, we remove the pancake onto a plate with paper towels to soak up extra oil. And then we keep them warm in our large toaster oven so they stay crunchy. Do this until you have used the entire mixture. Enjoy!