1.Place daikon in large saucepan covered with cold water; bring to the boil. Cook, uncovered, about 25 minutes or until tender; drain. Cool 10 minutes.
2.Coarsely grate daikon into medium bowl lined with clean tea towel. Gather tea towel up to enclose daikon; squeeze out excess moisture. Place daikon in another medium bowl with onion, ginger, parsley and egg. Stir in potato starch, flour and salt; season with white pepper.
3.Fill a deep frying pan with enough vegetable oil to come 5mm up side; heat. Working in batches, drop tablespoons of mixture into oil; flatten mixture with back of a spoon. Cook about 2 minutes each side or until crisp and golden. Drain on absorbent paper.
Potato starch is similar to cornflour but stronger, so use a little more cornflour if you cannot find any potato starch.Note