Crispy and Delicious Fried Lotus Root
Crispy and Delicious Fried Lotus Root
Easy and Flavorful Fried Lotus Root Recipe You Can Make at Home
I suddenly craved lotus root, and since I had recently made plenty of mushroom pancakes, I decided to try making fried lotus root! It turned out wonderfully.
Ingredients- 1 Lotus Root (medium size)
- 1/2 cup Pancake Mix
- 1/2 cup Tempura Flour
- 1 cup Panko Breadcrumbs
- Pinch of Salt
- Vegetable Oil (for deep frying)
Cooking Instructions
Step 1
First, thoroughly wash the lotus root under running water to remove any soil. Then, carefully peel the skin using a vegetable peeler or a knife. After peeling, lightly pat the lotus root dry before slicing.
Step 2
Slice the peeled lotus root into uniform pieces, approximately 0.8mm to 1cm thick. Slicing them to a consistent thickness is key for even cooking and coating. If the slices are too thick, they will take longer to cook through, and if they are too thin, they might break apart.
Step 3
If you are using one whole lotus root, divide the sliced pieces into two portions. Take one portion for immediate use and blanch it in boiling water with a pinch of salt for only about 30 seconds. This quick blanching helps retain the lotus root’s crispness while removing any astringency. Immediately rinse the blanched lotus root under cold water to stop the cooking process, then drain them thoroughly in a colander until completely dry. (If you have a lot of leftover lotus root, you can freeze the unblanched slices in an airtight container for future use in other dishes.)
Step 4
Prepare the batter for a crispy coating. In a bowl, combine the pancake mix and tempura flour in a 1:1 ratio. Gradually add water while mixing until you achieve the right consistency. The key here is to make the batter slightly thin, not thick. When you lift a spoonful of batter, it should flow down with a slight stickiness, almost a bit watery but still able to coat the lotus root well. A thinner batter results in a lighter, crispier coating.
Step 5
Dip the completely dried lotus root slices into the prepared batter, ensuring they are evenly coated. Then, immediately roll the batter-coated lotus root in panko breadcrumbs, pressing gently to ensure the crumbs adhere well. Thoroughly coating with panko is crucial for achieving a wonderfully crispy and golden-brown crust. You might be surprised by how much panko you’ll need, so have enough ready.
Step 6
Now, these panko-coated lotus root slices are ready for frying. Because they were briefly blanched earlier, they won’t overcook or turn too dark during frying. You’ll achieve a perfect texture with a crunchy exterior and a tender interior. Fry them over medium heat until golden brown, being careful not to burn them.
Step 7
Pour vegetable oil into a deep pot or Dutch oven, enough to cover about half of the lotus root slices. Heat the oil over medium-high heat initially. Once the oil is hot, reduce the heat to medium when you add the lotus root. Continue frying, maintaining a steady oil temperature by adding more oil if necessary. Once the lotus root turns a beautiful golden brown, remove them with a slotted spoon and drain on paper towels.
Step 8
On this particular evening, my husband prepared Spam and fried eggs along with a refreshing kimchi soybean sprout soup. Together with my crispy fried lotus root, it made for a truly abundant and satisfying dinner spread. The meal felt even more special because of the thoughtful preparation.
Step 9
My husband tasted the fried lotus root and exclaimed how delicious it was, which made me feel incredibly proud! I dipped mine in the tartar sauce we had at home, and the subtle sweetness of the lotus root perfectly complemented the tangy and savory sauce. I highly recommend you try making this yourself!
