Daikon Fritters ~ delicious crispy gluten free snacks for Winter
by the Conscious Caravan
Spring onions (wild onions or chives)
Pink lake salt or celtic sea salt
Coconut oil for frying
Spiralize the root vegetables (or grate, the longer shreds the better so as to help them hold). Chop onion finely.
Mix well & add a sprinkle of salt as you go & a teaspoon of water just to wet it all down but not so as you make form puddles.
Add just enough buckwheat flour to coat well. It's really only there to help the vegies stick & crisp up.
Heat coconut oil in a wok & add small amounts so they cook through more quickly & are easier to handle.
Drain on paper (tip: use the leftover paper bags that the mushrooms, beans & potatoes come in your food box).
Serve with favourite salad, dressing and apple cidar vinegar.
And try stopping at four fritters - good luck :)