There are never enough easy and delicious recipes for keto fries! This Parmesan-Dusted Daikon Fries recipe will be a wonderful addition to your repertoire of easy keto appetizers, snacks, and sides.
Packed with good-quality protein, high in nutrients, and low in carbs, this recipe is a real winner! Moreover, daikon is such a wonder veggie and so versatile in various recipes to replace starchy potatoes, rice, etc. But did you know that daikon makes excellent keto fries, too! Just try this recipe and fall in love with a new way to make tasty and nutritious fries!
How to make these Parmesan-Dusted Daikon Fries
This simple recipe needs just a few common ingredients: daikon, onion powder, unrefined sea salt, extra-virgin olive oil, and freshly grated Parmesan cheese. So, nothing fancy there!
First, you peel and cut the daikon into sticks, then cook the sticks in a saucepan until crisp-tender. This is an important step to reduce the overall baking time and to ensure you’ll get the best consistency in your fries.
After cooking, you’ll let the daikon cool until room temperature, then add some olive oil as well as a mixture of Parmesan, onion powder, and salt. Finally, you’ll bake the Parmesan-dusted daikon until golden brown. Yummy!
Letting the daikon cool after cooking and before adding the Parmesan mixture ensures that the Parmesan is divided evenly on the daikon fries. If you add the Parmesan to hot daikon, it easily gets lumpy.
Still one note: try to grate your Parmesan as fine as you can. My Parmesan in these photos is slightly too coarse, I admit. The finer the Parmesan, the better the dusting and the better the result. There is commercial very finely grated Parmesan, but it usually tastes pretty bland, so you definitely want to grate the Parmesan yourself.
So, without further delay, let’s take a look at how to make these fantastic fries:
Take 2 lbs (about 900 grams) of daikon radish.
Cut into about 1/2-inch (1.3 cm) wide and 3-inch (7.5 cm) long sticks.
Cook the daikon for 10 minutes in a saucepan with about 1 cup (240 ml) water…
Drain well and place into a heat-proof bowl. Let cool to room temperature.
Pour in 2 tablespoons extra-virgin olive oil. Toss well, until the daikon sticks are covered with oil.
In a medium bowl, combine 2 cups = 470 ml freshly grated Parmesan cheese…
…1 teaspoon onion powder…
…and 1 teaspoon (or to taste) unrefined sea salt.
Add the Parmesan mixture to the cooled daikon.
Place the Parmesan-dusted daikon on a parchment paper-lined baking sheet into a single layer so that the daikon sticks are not touching each other.
Bake at 400 °F (200 °C) for about 15 minutes, or until the Parmesan is golden-brown.
Remove from the oven.
Serve with your favorite keto dip. I prefer just full-fat sour cream with some fresh oregano.
How I came up with this recipe for easy keto fries
A few months ago, I had a craze for daikon recipes. I posted recipes for Finnish-style hash browns, rösti, and Spanish tortilla — all of which had daikon as the base ingredient. I also wrote down ideas for several other daikon recipes, like these Parmesan-Dusted Daikon Fries. I just came up with the word “Parmesan-dusted,” which sounded fascinating!
However, a few months passed before my daikon craze hit again. Moreover, there was no decent-sized daikon available in any store. But, a couple of weeks ago, I saw that one large grocery store had huge daikon radishes after a long break. I immediately thought of the idea of Parmesan-Dusted Daikon Fries and that it would be just a perfect recipe to experiment with and develop now.
I was actually developing this recipe at the same time as my last week’s recipe, Prosciutto and Arugula Portobello Pizzas, since I know my coming weeks are busy, and I need ready recipes and photos to be able to post them here on my blog every Sunday like I have done for years.
As I have worked on many daikon recipes, I knew this low-carb veggie releases lots of liquid when cooked and also needs a relatively long cooking time. So, to end up with sturdy, delicious, and non-watery daikon fries, I decided to cook the daikon sticks first in a saucepan and then bake them coated with a mixture of Parmesan and spices.
But which spices? Salt, naturally, as daikon is so neutral-tasting, but I still wanted to amp up the flavors more. Onion powder, naturally! My all-time favorite natural flavor enhancer would certainly be a perfect match here, too, I concluded.
Next, I calculated the measures and was ready to conduct my experiment — which I actually photographed step by step, and here you see the result. The daikon fries were super yummy, tasty, and sturdy, just like I had hoped. Marvelous!
Here’s the recipe for you to enjoy:
- 2 lbs = 900 g daikon radish
- 2 tablespoons extra-virgin olive oil
- 2 cups = 470 ml freshly grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon (or to taste) unrefined sea salt
- Preheat the oven to 400 °F (200 °C).
- Peel the daikon and cut into 1/2-inch (1.3 cm) wide and 3-inch (7.5 cm) long sticks.
- Cook the daikon for 10 minutes in a saucepan with about 1 cup (240 ml) water until crisp-tender.
- Drain well and place into a heat-proof bowl. Let cool to room temperature.
- Pour in the olive oil. Toss well, until the daikon sticks are covered with oil.
- Combine the Parmesan, onion powder, and the salt in a medium bowl.
- Add the Parmesan mixture to the daikon. Toss well.
- Place the Parmesan-dusted daikon sticks on a parchment paper-lined baking sheet into a single layer so that the daikon sticks are not touching each other.
- Bake in the preheated oven for about 15 minutes, or until the Parmesan is golden-brown.
- Remove from the oven. Serve with your favorite keto dip.
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Terra Creta | Certified PDO ORGANIC Extra Virgin Olive Oil 5Ltr | Award Winning | Single Origin & Single Estate Kolymvari | 100% Pure Greek Olive Oil | Cold Extracted | Certified Kosher
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (2 Pack)
Simply Organic White Onion Powder, Certified Organic | 3 oz | Allium cepa
Frontier Co-op Onion, White Powder, Certified Organic, Kosher, Non-irradiated | 1 lb. Bulk Bag | Allium cepa
|Nutrition information||In total||Per serving if 4 servings in total|
|Protein||48.8 g||12.2 g|
|Fat||87.6 g||21.9 g|
|Net carbs||15.1 g||3.8 g|
|kcal||1051 kcal||263 kcal|
Tips for variations
Feel free to add further spices to the Parmesan mixture. Next, I will add some Cajun seasoning as I think it’s a great match with daikon and Parmesan. Other seasonings that lend awesome taste are, for example, barbecue seasoning, Montreal Steak Spice, curry powder, lemon pepper, and naturally dried herbs like thyme, oregano, and parsley.
Instead of Parmesan, you can use other grated (extra-)hard cheese, like pecorino, gruyere, or old gouda — or whichever local hard cheese variety you can find.
I’m sure jicama works well in this recipe instead of daikon. However, as I have seen jicama only once in my whole life here in Finland, I don’t have any experience with this another versatile low-carb veggie.
Celeriac is yet another fabulous low-carb root vegetable, but it has a particularly strong taste, so if you are fine with that, by all means, replace daikon with celeriac.
I spent most of the week in my hometown, planning my dad’s funeral in a couple of weeks and supporting my mother in this grief. We went to say the last goodbye to my father in the nearby chapel, where his coffin was brought. It was a very touching moment.
Well, I have been working on some Ketokamu projects as well, but daily routines and running errands take time and feel somewhat laborious, which is nothing but expected.
This is one of the rare weeks I haven’t been cooking or baking a lot, just a minimum amount of daily cooking. I haven’t even heated the oven for once!
I’m mostly living in the moment, missing my dad, and being so grateful that I could have him so long in my life and how wonderful memories I have of him.