As street food, in Thailand, usually you can get either Taro Fritters or ones made from daikon, or Chinese radish. Daikon has a mild radish flavour, and I have enjoyed it in other dishes, and do enjoy this better than the similar recipe of Taro Fritters. Daikon tends to have more water than taro, so you might want to squeeze a little of the water out before adding to the batter, or use more flour to compensate.Daikon Fritters
450 g daikon, shredded using coarse grater
50 g all-purpose flour
50 g rice flour
1 cup coconut milk
2 Tbsp cane sugar
1 tsp salt
1/2 tsp ground white pepper
1/2 Tbsp baking powder
Mix all the ingredients together to get a batter, not too thick and not thin; add some water if too thick, some more flour if too thin.
Add shredded daikon to batter and mix to coat. Add some more water if mixture becomes too thick.
Heat oil to 350F (small piece of fritter should bubble slightly, not too vigorously) in pot (about medium heat - though watch that it doesn't bubble too much, indicating it is too hot), or in deep-fryer. Cook until golden brown, turning once. Drain fritters on paper towel.
Serve with Nam Jim dipping sauce.