Vietnamese Daikon And Carrot Pickles

  • Origin :
  • Recipe Type :
  • Preparation Time : 20m
  • Cooking Time : 10m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, High sugar, High fat, Complex carbs, High sodium, High protein

Ingredients

  • 2 lb Carrots
  • 2 lb Daikon Radishes
  • 1 Cup Sugar
  • 2 Tsp Salt
  • 2.5 Cup White Vinegar
  • 2 Cup Water


Directions

1 In A Large Saucepan Of Boiling Salted Water, Cook The Turnip And Potato Cubes For 15 To 17 Minutes, Until They Are Tender, And Drain Them. In A Bowl, Mash Them With A Fork And Stir In The Scallions, The Egg, Flour, And Salt And Pepper To Taste. 2 Coat The Bottom Of A Large, Heavy Bottomed Skillet With About 1/4-Inch Of The Oil. Heat The Pan On Medium High Heat Until The Surface Of The Oil Begins To Shimmer, But Not Smoke. Spoon 1/4-Cup Mounds Of The Turnip Potato Batter Into The Pan, Flattening Them Into 1/2-Inch Thick Patties With The Back Of A Spatula. Fry The Patties Until They Are Golden, Turning Them Once, About 4 Minutes On Each Side. Transfer The Patties To Paper Towels To Drain Off Excess Oil.

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