I thought it was high time I did something with the large daikon radish taking up half a crisper drawer in my refrigerator, so I made these silver dollar latkes for a breakfast group we host on Sunday mornings. They turned out delicious — perfect by themselves or with a dollop of plain yogurt. I look forward to the next time I need to use up a radish.
4 cups (approx.) medium-grated potato
1.5 cup (approx.) finely grated daikon radish
2 teaspoons salt
high smoke point cooking oil
3 tablespoons fresh parsley, chopped
plain yogurt (optional garnish)
green onions (optional garnish)
Cracked black pepper
Place the grated potato into a colander and stir in the salt. Place the colander in a bowl and allow the potatoes to sit for 10 minutes. In the meantime squeeze all excess moisture from the grated radish, and place in a large, clean bowl.
When the time has passed, squeeze the grated potato to rid it of excess moisture. Add the grated potato to the radish and mix together with the eggs and parsley.
Heat the oil in a large skillet over medium heat. Working in batches, begin taking spoonfuls of the mixture and gingerly forming them into patties, before carefully placing them in the pan. Cook, browning them evenly on both sides, about 2-3 minutes per side.
Remove from the pan and place on paper towels to remove excess oil. Serve with chopped green onions, homemade yogurt, and plenty of black pepper.