Recipe: Huel and Daikon fritters

Correct! You have not, in fact, heard the last of this stuff. I am having less frequent fun with it because I’ve been (altogether now, children), “busy”, but I have had the chance to figure out this tasty addition to a meal.

Vegetable fritters are an old staple of mine, especially the kind that are literally just a flavoursome type of flour (besan, for example) and a grated fibrous, water-full vegetable, especially as my “grater” is a microplane which readily turns most things into paste. Like having a food processor but without using electricity and creating a mountain of washing up.

How do you make daikon fritters with Huel?

Like this (makes 2):


  • about 2 to three inches of daikon root, grated into a paste
  • 1 scoop (as provided in the bags) of Huel
  • A splash of soy sauce
  • Spices/salt/pepper to taste
  • Some cooking spray or oil.


  • non-stick frying pan
  • spatula
  • mixing bowl
  • thing for making your pan hot (like, a hob, or a hot plate, or a primus stove, I am not the boss of you, if you have a tame dragon that is also fine).


Mix your Huel slowly into your daikon until it is a thick paste, and add the soy and spices etc at some point. It should look like this:


Oil/spray your pan and make the pan hot.

Then spread out your paste on the hot oil with the spatula, and fry it on both sides, until it looks like this:


Congratulations, you have fritters.