Crispy Lotus Root Fries
Crispy Lotus Root Fries
Irresistibly Crispy Lotus Root Fries: Tastier Than Potato Fries!
Get ready for a flavor explosion with these incredibly crispy lotus root fries! Perfectly crispy on the outside and delightfully tender on the inside, they’re addictive for both kids and adults. Forget the usual braised lotus root; today, we’re making lotus root chips that are even more captivating than potato fries. Dive into the delicious world of lotus root fries!
Ingredients- 1 root of lotus root
- A little starch powder for coating
Cooking Instructions
Step 1
Start by preparing one fresh root of lotus root. Gently wash it to remove any dirt.
Step 2
Peel the lotus root using a knife. Immediately place the peeled slices into a bowl of water mixed with 1-2 tablespoons of vinegar per cup of water. This prevents the lotus root from turning brown due to oxidation, keeping it fresh.
Step 3
Slice the lotus root as thinly as possible. The thinner the slices, the crispier they will be when fried. You can also use a mandoline slicer for consistent thinness.
Step 4
Soak the thin lotus root slices in cold water for about 10 minutes. This step removes excess starch, which contributes to a crispier texture and prevents the slices from sticking together during frying.
Step 5
Drain the lotus root slices thoroughly using a colander.
Step 6
Spread a layer of paper towels on a flat surface. Arrange the drained lotus root slices in a single layer, ensuring they don’t overlap. It’s crucial to remove as much surface moisture as possible.
Step 7
Cover the lotus root slices with another layer of paper towels. Gently press down to absorb any remaining moisture. This thorough drying is essential to prevent oil splattering and ensure maximum crispiness.
Step 8
Place a generous amount of starch powder into a resealable plastic bag or zip-top bag. Enough to coat the lotus root pieces.
Step 9
Add the dried lotus root slices to the bag with the starch powder.
Step 10
Seal the bag and gently shake it. Toss the lotus root slices until they are thinly and evenly coated with the starch. This even coating is key to achieving a light, crispy texture.
Step 11
Open the bag and observe how each lotus root slice is now covered with a fine layer of white starch. This coating will transform into a delightful crispiness when fried.
Step 12
Pour enough cooking oil into a deep pan to generously cover the lotus root slices. Heat the oil over medium heat. To test the oil temperature, drop a small piece of lotus root or a pinch of starch into the oil. If it immediately sizzles and bubbles, the oil is ready for frying.
Step 13
Once the oil reaches the right temperature, carefully add the starch-coated lotus root slices one by one. Avoid overcrowding the pan, as this can cause the slices to stick together and lower the oil temperature, resulting in soggy fries.
Step 14
Fry the lotus root slices until they are golden brown and crispy. Keep a close eye on them as they can burn quickly. It’s best to remove them as soon as they achieve a nice golden hue.
Step 15
Place the golden-fried lotus root chips on a plate lined with paper towels to absorb excess oil. Your delicious crispy lotus root fries are now ready! Enjoy them as they are, or sprinkle with a little salt or your favorite seasoning for extra flavor.
