Description
These golden-fried lotus root slices offer a delightful combination of textures and subtle flavors. Each round, with its distinctive pattern, is coated in a light, crisp batter that yields to a tender, slightly sweet interior. The frying process imparts a savory depth, making these a satisfying appetizer or side dish. They are typically served warm, often accompanied by a selection of dipping sauces to complement their delicate taste.
Ingredients
- 1 large lotus root (about 300g)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup cold sparkling water (or plain cold water), adjust as needed
- Vegetable oil, for deep frying
- For serving: Ketchup, Spicy Mayonnaise (mayonnaise mixed with a dash of sriracha)
Instructions
- **Prepare the Lotus Root:** Peel the lotus root and slice it into 1/4-inch thick rounds. Immediately place the slices in a bowl of cold water with a splash of vinegar to prevent browning. Let them soak for 5-10 minutes, then drain thoroughly and pat dry with paper towels.
- **Make the Batter:** In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold sparkling water, whisking until a smooth batter forms. The consistency should be similar to pancake batter, thick enough to coat the lotus root slices but not too heavy.
- **Heat the Oil:** Pour vegetable oil into a deep pot or Dutch oven, ensuring it is at least 2-3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
- **Fry the Lotus Root:** Dip each dried lotus root slice into the batter, allowing any excess to drip off. Carefully place the battered slices into the hot oil, frying in batches to avoid overcrowding the pot.
- **Cook Until Golden:** Fry for 3-5 minutes per batch, flipping occasionally, until the lotus root slices are golden brown and crisp.
- **Drain and Serve:** Remove the fried lotus root with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain excess oil. Season lightly with a pinch of salt if desired. Serve immediately with ketchup and spicy mayonnaise.
Notes
For extra crispiness, ensure your batter is very cold by using ice-cold water or even chilling the mixed batter for 15 minutes before use.
Do not overcrowd the frying pot; this can lower the oil temperature and result in soggy lotus root. Fry in small batches.
Patting the lotus root slices very dry before dipping in batter is crucial for a crisp coating.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
Nutrition
- Calories: 280 kcal
- Fat: 18g
- Carbohydrates: 35g
- Protein: 4g