I had never even noticed these at the grocery store until I saw what Blaine did with them. Low Carb French Fries!!? So I had to try it, cut them into french fry size, bread with a little soy flower and deep fry. They are great. Taste just like french fries but maybe a little sweeter. Also have been shreading one Daikon in food processor with about 1/2 of a yellow onion and pan frying it to make hash browns in the morning. They are great. Thanks Blaine for showing everyone a great potato substitute.

Did they hold up well without egg/Four?

i love this in salads and boiled and mashed but had never fried them trying to stay away from so much fried food/but i fry them and use sour cream dust and onion power and the flavored popcorn salts for a change. i dont care for the bay seasoning but i use emerils southwest or cajun mixes. i fried them round-topped with cheese and pepperoni for little pizza appetizers.also fried and used a grated cucumber and sour cream dip

Wow, I saw Blaine cutting up a Daikon Turnip on his tv show and making potatoe salad. It looked delicious and I want to try it but wow, those turnips get really big!!! I guess its ok to eat if your a diabetic??? I think its a low glycemic food, its a root vegetable. I can't wait to try the french fries and the hash browns ... what a cool idea. When I was little, I preferred to eat raw veggies and I didn't want my mother to cook my food, I thought it tasted more interesting raw. Of course my mother won out. Now that I'm an adult I can go back to my first instinct as a child, I want to snack on some of that big Daikon Turnip raw!!!

A far as holding up they do about the same as potatos when cooked. They get a little soggy as hashrowns but still are really good. I tried something new with them also. Took and made something similar to hamburger helper out of them. Fried up about 1 lb of hamburger meat added about 2 tbs of minced garlic and some salt and pepper, cooked it until meat was done. Set the meat and garlic to the side. Left the grease from the meat in frying pan. Chopped up one Daikon and one yellow onion into about 1/2 inch size pieces. Fried it in the hamburger grease till tender and browned. added the meat back to the fring pan. fried for another minute or two, then added about 1/2 of a jar of Ragu Double Cheddar sauce 1lb jar. Stirred well and cooked for another minute or two and its done. Make a great quick meal. My whole family enjoys it. My daughter told me that I have to fix this at least once a week now.

Another alternative is Jicama I like to chop these up , squeeze a little lemon or lime on them then add some salt and chili powder. Kinda like a dorito but wet .. Makes a great muchie snack in the summer. Be creative!

I've been wanting to make this recipe. I was at Wal-Mart last night and I got the peanut oil and the seasonings. None of our other grocerie stores had the Daikon and I was thinking Wal-Mart wouldn't either.

We were going through the produce section and I spotted it. I was like "oh my god they actually have a diakon" people were looking at me like I was out of my mind.

I was so happy to have found it. I'm going to make it tomorrow.

I TiVo the show so didn't see the "french fries" segment until early, early this morning. I just got back from the store where I bought everything to make Blaine's Fried Chicken and Daikon FF. Can hardly wait. I love the way this guy thinks!

Is the Daikon turnip the same as a Daikon radish, this is what I'm seeing in the stores Daikon radish, it is shaped like a carrot and is much bigger and white in color. Is this the Daikon turnip.

quote:

Originally posted by mskitty331:
Is the Daikon turnip the same as a Daikon radish, this is what I'm seeing in the stores Daikon radish, it is shaped like a carrot and is much bigger and white in color. Is this the Daikon turnip.

I've seen it under both names, but it tastes a little like a radish, so I'm going with that. It's too bad Blaine didn't use Alton Brown's (of the TV show "Good Eats") method for making perfect french fries (it works even better with daikon than with potatoes!):

It helps to understand what frying actually is; the water inside the food being fried is escaping into the hot oil (hence the bubbles) forming microscopic pathways to the surface of the food, increasing the surface area of the food. The instant the moisture is depleted, the oil rushes into those pathways, making the food greasy. (It's one of the fastest chemical reactions in nature, due to the high heat and low surface tension of the oil.) So the difference between crispy and greasy is literally a nanosecond. As long as bubbles are coming from the food, the pressure of the moisture against the hot oil is equalized.

So fry the "daikon fries" until the bubbling settles down, but doesn't stop completely (about two minutes, but your mileage may vary). Then take them out and drain on a cooling rack above newspaper, paper towels or back issues of weightlifting magazines.

Cool for about ten minutes, then re-immerse them into the hot oil, again until the bubbling subsides but doesn't stop completely.

There will be no oil in the food, the inside will be nice and fluffy and the outside crispy-brown. This method works for all fried foods, and is a great way to minimize intake of any kind of fats; -un, -mono, -poly, -saturated, -troll-head or otherwise.

You all are great! I've wondered how these things tasted and what all could be done with the turnip. Now, thanks to you, I know! I can't wait to try it! Low-carb living is the BEST and Blaine inspires me constantly....and now, so do all of you! Thanks!