- 12oz fresh daikon radish, shredded
- 1oz pork rind crumbs
- 1 1/2 tsp unflavored gelatin powder
- 20g (1/4 cup) egg white powder
- spices as desired if using an unspiced pork rind crumb
- 3-6 tbsp bacon grease of frying fat of your choice
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In a medium bowl, toss daikon radish shreds with the pork rind crumbs, gelatin, egg white powder and spices, if using.
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Heat 3 tablespoons of the fat of choice in a large skillet or flat top grill on medium- medium high heat.
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Working in batches, add the radish mixture to the pan to make small thin cakes and fry 4-5 minutes per side or until browned as desired.
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Continue until all of your radish mixture is used up, adding more fat to the pan if needed.
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Remove from the pan to a paper towel lined plate and serve right away.
Makes 3 servings. Each serving contains ~5g total carbs and 12g protein (fat per serving depends on how much is absorbed in the frying process)
Substitutions:
Pork rind crumbs can be replaced by chicken flour.
Egg white powder can be replaced by whole egg powder.