Crispy on the Outside, Juicy on the Inside! Special Lotus Root & Meat Fritters Recipe
Crispy on the Outside, Juicy on the Inside! Special Lotus Root & Meat Fritters Recipe
The Perfect Harmony of Crunchy Lotus Root and Delicious Meat Filling! How to Make Special Lotus Root Fritters at Home
Inspired by my daughter studying abroad in Japan, I created these special thick lotus root fritters filled with flavorful ground meat. The satisfying crunch of the lotus root combined with the savory meat filling was surprisingly delicious! This recipe offers a unique twist on a classic, perfect for special occasions or as an impressive appetizer.
Main Ingredients- Lotus root 300g: Cleaned thoroughly of any soil.
- Ground pork 200g: A cut with a moderate amount of fat will yield a richer flavor.
- Scallions 2 stalks: Fresh scallions add a delightful aroma.
Crispy Batter- Cake flour 1 cup (approx. 100g): Use cake flour for a lighter, crispier coating.
- Ice-cold water 180ml (approx. 3/4 cup): Using very cold water helps achieve maximum crispiness.
- Salt 2 pinches: For seasoning the batter.
Meat Filling Seasoning- Soy sauce 1 Tbsp: Adds umami.
- Oyster sauce 1 Tbsp: For a richer, deeper flavor.
- Grated ginger 1 tsp: Helps to eliminate any pork odor.
- Cornstarch 1 Tbsp: Helps the filling bind together and absorb flavor.
- Black pepper to taste: Adjust according to your preference.
- Sesame oil to finish: For a nutty aroma.
- Cake flour 1 cup (approx. 100g): Use cake flour for a lighter, crispier coating.
- Ice-cold water 180ml (approx. 3/4 cup): Using very cold water helps achieve maximum crispiness.
- Salt 2 pinches: For seasoning the batter.
Meat Filling Seasoning- Soy sauce 1 Tbsp: Adds umami.
- Oyster sauce 1 Tbsp: For a richer, deeper flavor.
- Grated ginger 1 tsp: Helps to eliminate any pork odor.
- Cornstarch 1 Tbsp: Helps the filling bind together and absorb flavor.
- Black pepper to taste: Adjust according to your preference.
- Sesame oil to finish: For a nutty aroma.
Cooking Instructions
Step 1
Prepare the Lotus Root: Begin by scrubbing the lotus root well under running water to remove all dirt. Peel the skin thinly using a peeler, then slice it into thin, round pieces about 0.3cm thick. To prevent browning, soak the sliced lotus root in water with a splash of vinegar or a pinch of salt for about 10 minutes.
Step 2
Mince the Scallions: Wash the scallions, then finely chop both the white and green parts. Mince them finely with a knife. The aromatic scallions will blend beautifully into the meat filling, enhancing its flavor.
Step 3
Season the Meat Filling: In a bowl, combine the ground pork with the minced scallions, soy sauce, oyster sauce, grated ginger, cornstarch, pepper, and sesame oil. Mix and knead the ingredients together with your hands until the mixture becomes sticky and well-combined. This ensures the filling stays put and the flavors meld together nicely.
Step 4
Divide the Meat Mixture: Divide the well-kneaded meat mixture into 5 equal portions. Shape each portion into a flattened disc, roughly the size of a small hamburger patty.
Step 5
Assemble the Fritters: Gently pat the soaked lotus root slices dry with paper towels. Place one shaped meat portion onto a slice of lotus root, then top it with another slice, forming a ‘lotus root sandwich’. Lightly press the edges to seal the meat inside. Aim for the meat filling to be about the same thickness as the lotus root slices for even cooking.
Step 6
Make the Batter: In a separate bowl, whisk together the cake flour, 2 pinches of salt, and the ice-cold water until smooth and free of lumps. The batter should be thick enough to coat the lotus root but not too thick. (Using cold water is key for a crispier result!)
Step 7
First Fry: Heat a generous amount of olive oil (or vegetable oil) in a deep frying pan over medium-high heat to about 170°C (340°F). Carefully dip each assembled lotus root piece into the batter, ensuring it’s fully coated, and gently place it into the hot oil. Fry for about 3-4 minutes until lightly golden. (For more detailed frying techniques and tips, please refer to the accompanying video recipe!)
Step 8
Second Fry and Sides: Remove the partially fried lotus root pieces from the oil and let the oil temperature rise slightly to 180°C (350°F). Return the fritters to the hot oil and fry for another 1-2 minutes until deeply golden and extra crispy. It’s important to fry them upright at times to ensure the sides are also cooked and crispy. Continue frying until the meat filling is cooked through and the lotus root achieves a beautiful golden-brown color. Serve immediately for the best experience!
