Crispy and Delicious Three-Color Lotus Root Tempura
Healthy and Vibrant Holiday Tempura with Fresh Lotus Root and Perilla Leaves
Fresh lotus root harvested this season is exceptionally crisp and flavorful. My children have always loved lotus root since they were young, so I used to make it often. However, finding good quality lotus root can be challenging, which made me hesitant to prepare it frequently. This time, the fresh lotus root I found exceeded my expectations with its amazing crunch and freshness. Instead of making a simmered dish, I transformed it into a delightful tempura with perilla leaves at the special request of my younger son, who suddenly wanted to share a drink. Although this is my first time making lotus root tempura, I have tasted its profound and healthy flavor in temple cuisine many times before, so I was familiar with its deliciousness. It’s a truly healthy and tasty dish. The same goes for the perilla leaf tempura. By adding vibrant colors to the lotus root tempura, it became even more appealing and incredibly delicious. Enjoy this crunchy, crispy, and healthy fried dish that delights both your eyes and palate. It’s a perfect addition to your festive table for the upcoming Chuseok holiday. Please take care of your health! ♡
Ingredients
- 1 Fresh Lotus Root
- 1 bunch Perilla Leaves
- 1 cup Tempura Flour
- Generous amount of Cooking Oil for frying
- 1 Egg
- 1 cup Water (for tempura batter)
- Pinch of Gardenia powder (for yellow color)
- Pinch of Purple Sweet Potato powder (for purple color)
Seasoning
- Pinch of Salt (to season tempura batter)
- Pinch of Salt (to season tempura batter)
Cooking Instructions
Step 1
Prepare the fresh lotus root by peeling off the skin and washing it thoroughly under running water to remove any dirt or impurities. Trim off any rough blemishes or damaged parts.
Step 2
Slice the prepared lotus root into pieces about 0.5cm thick. Slicing them slightly thicker will prevent them from breaking easily and help achieve a crispier texture.
Step 3
Coat the sliced lotus root evenly with tempura flour. Gently shake off any excess flour to ensure the coating adheres well.
Step 4
In a bowl, whisk one egg and add 1 cup of water. Gradually add tempura flour while stirring with chopsticks to create a smooth batter without lumps. The batter should be thick enough to lightly coat the lotus root, not too runny. Season the batter with a pinch of salt. Divide the batter into three portions. Mix gardenia powder into one portion to create a yellow batter, purple sweet potato powder into another for a purple batter, and leave the third portion plain white.
Step 5
Heat a generous amount of cooking oil in a wide pan to about 170°C (340°F). Dip the flour-coated lotus root slices into the colored batters (yellow, purple, white) alternately and carefully place them into the hot oil. Fry until golden brown and crispy, turning them occasionally to ensure even cooking. Fry the perilla leaves similarly by coating them in the batter.
Step 6
Once fried to a golden crisp, transfer the lotus root and perilla leaf tempura to a plate lined with paper towels to drain excess oil. They are best enjoyed immediately while warm. If storing, allow them to cool completely before placing them in an airtight container.
