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.