Peel the outer layer of skin off of the watermelon radishes. Then grate them on a cheese grater or in the food processor. Once you have them grated, working in batches, place them in the mesh produce bag, or wrap them in cheese cloth and wring out any excess water. This really helps to keep them crisp.
Place the grated radishes in a large mixing bowl. Add shallots, green onions, cilantro, parsley and sesame seeds. Mix well. Stir in salt, pepper, lemon pepper and baking powder and mix well.
Add flour and toss with veggies and spices with a large fork, being sure to coat the grated veggies with the flour or baking mix. You don’t want to see any pockets of the flour/baking mix.
Stir in eggs and mix well.
Preheat a cast iron skillet over medium heat. Coat with olive oil or your favorite cooking oil and spoon pancake batter onto the skillet. These should end up being about 2 1/2 inches in diameter.
Sear on one side just until beginning to brown and then flip to repeat on the other side. You may need to add a little additional oil for the second side. Once both sides have taken on a nice golden brown (or pinkish brown due to the color of the radishes), reduce the heat to low and continue to cook until the center of the pancakes are cooked and heated through. Serve hot.
We have made these ahead of time and refrigerated them until ready to serve. Reheat in a skillet or by spreading them out on a baking sheet in a 300° F oven until heated and crispy again.