Even better Daikon fritters

Today it was time to use the other half of my daikon radish, and because I thought there would be a way to make those fritters I made with the first half even better, I tried making fritters again.

And they did turn out better!

I was quite happy about that, because yesterday I used my Thai eggplants and okra to make a beef stew. I added all these wonderful spices and it smelled great, until I tasted it.. It was really bitter, I guess I could've known with eggplants. I ate it anyway, but right after swallowing the last bites, I had some fruit to make the bitter taste go away. So that wasn't much of a success..

As for these fritters, I simply added a few ingredients and left some out; I added carrot, replaced the shallot with a red onion, replaced almond flour with coconut flour and added some more sesame seeds and an extra egg.
They didn't even need a sauce, unlike my previous attempt on daikon fritters.

Daikon fritters (revised, makes 10 fritters)

- approx. 15 cm of daikon

- 1 small carrot
- 1 small red onion, finely chopped
- 3 eggs
- 2 tbsp coconut flour

- 1 tbsp arrowroot
- 2 tbsp sesame seeds
- 1 tbsp fresh coriander leaves, chopped
- 1/2 tbsp freshly grated ginger
- pepper to taste
- vegetable oil, for frying

1. Grate the daikon and carrot in a large bowl and add the red onion.

2. In another bowl, mix eggs, coconut flour, arrowroot, sesame seeds, coriander and ginger.

3. Add the egg mixture to the vegetables and stir until well combined.

4. Heat some oil in a frying pan and drop in a big, heaping tablespoon of the daikon mixture.
5. Reduce heat to medium, and flip the fritter when it starts to brown on the sides. (approx. 3 minutes)
6. Fry for another 2-3 minutes on the other side, until browned, and transfer to a plate.
7. Repeat with the rest of the daikon mixture. Of course you can always fry multiple fritters at the same time, depending on the size of your frying pan.
8. Serve with a green salad, or as a side dish. Works great for breakfast too.