4-6 small or medium potatoes 2 medium-large watermelon daikon
1/2 medium shallot minced
1 egg- beaten
salt & pepper to taste
grapeseed oil for frying
Peel the potatoes. Using a grater or a food processor coarsely grate the daikon and potatoes. Combine daikon and potato in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom. Carefully pour the water off of the potato starch, saving the starch. Heat a griddle or fry pan. Once hot add one-two tbsp of grapeseed oil, spreading to coat the surface evenly. Mix the daikon, potato, shallot egg and salt & pepper with the potato starch. Take about 4-6 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Very carefully place the potato mixture on the griddle, using a spatula. Flatten with the large spatula, and fry for several minutes until golden. Flip the pancake over and brown the other side. Place on paper towels or on a rack over a plate to drain. Serve immediately.