Transform autumn's star ingredient, lotus root, with a surprising texture through a special slicing and preparation technique! Learn how to make crispy fried lotus root with a delightful crisp and tender bite. This dish is perfect as a side dish, snack, or even a treat.
Ingredients
Main Ingredients (2 servings)
- Lotus root 1 section (150-200g)
- Potato Starch 4 tbsp (approx.)
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Grated Garlic 1 clove
- Salt (to taste)
- Aonori (Dried Green Seaweed) (to taste)
Steps
- Wash lotus root (1 section, 150-200g) thoroughly with the skin on, and slice vertically into 1cm thick pieces. [Key Technique!] Slicing along the fibers will give you a crisp texture.
- Further cut the vertically sliced lotus root into stick shapes, about 1cm thick.
- Prepare a bowl and break the cut lotus root by hand along the fibers. [Key Technique!] This breaking method also enhances the tender, fluffy texture.
- In a separate bowl, mix grated garlic (1 clove) with soy sauce (1 tbsp).
- Add the prepared soy sauce and garlic mixture to the bowl with the broken lotus root, and mix evenly. [Key Technique!] Adding garlic enhances the snack appeal.
- In another bowl, place about 4 tbsp of potato starch and lightly coat the seasoned lotus root. [Key Technique!] Over-coating with starch will prevent a light texture, so apply just a light dusting.
- Before pan-frying, lightly shake off any excess potato starch. [Key Technique!] Removing excess starch ensures a light and crispy fry.
- Heat vegetable oil (as needed) in a frying pan, and pan-fry the lotus root (after shaking off excess starch) until golden brown.
- Flip and continue pan-frying until evenly golden brown and cooked through.
- Transfer the fried fried lotus root to a baking sheet and drain the oil thoroughly.
- Plate and sprinkle with salt (to taste) and aonori (to taste) as desired. Serve.
Amazon 🏆️ Chef's Recommendations 5点
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