Crispy and Delicious Lotus Root Fries: A Hit with Kids!
Easy Lotus Root Fries Recipe: Perfect as a Curry Topping!
My daughter came home from kindergarten one day, raving about the delicious fried vegetable with holes she’d eaten for lunch. I immediately guessed it was lotus root and decided to make a simple recipe. These sweet and savory fries are sure to be a favorite with children. They also make a wonderful topping for curries and rice bowls.
Crispy Batter- 4 Tbsp tempura flour
- 1 Tbsp cornstarch (for extra crispiness!)
- 1 Tbsp shrimp powder (for flavor; use ground dried shrimp if unavailable)
- 1 paper cup of water (for batter consistency)
Main Ingredients- 1 lotus root (approx. 10-15 cm length)
- Cooking oil (sufficient amount for deep-frying)
- 1 lotus root (approx. 10-15 cm length)
- Cooking oil (sufficient amount for deep-frying)
Cooking Instructions
Step 1
First, peel the lotus root using a vegetable peeler or a knife. Trim off any unsightly ends.
Step 2
Slice the lotus root into desired thickness, about 3-5mm. To prevent browning, soak the sliced lotus root in water with 2 tablespoons of vinegar for about 5 minutes. This step helps maintain the bright white color of the lotus root, making the fried pieces look more appealing.
Step 3
Now, let’s prepare the delicious batter. In a bowl, combine the tempura flour, cornstarch, and shrimp powder for added flavor. If you don’t have shrimp powder, you can easily make your own by grinding dried shrimp in a blender or grinder.
Step 4
Add 1 paper cup of water to the prepared dry ingredients and mix. It’s important to adjust the batter consistency to your preference! I made my batter slightly thin, not too thick, which results in a light and crispy texture similar to Japanese-style tempura. If you prefer a thicker batter, feel free to use a little less water.
Step 5
Before adding the lotus root to the batter, gently pat dry the slices that were soaking in vinegar water with a paper towel. Next, place some tempura flour into a ziplock bag or a plastic food bag, add the lotus root slices, and shake to coat them evenly with flour. This ensures the batter adheres well.
Step 6
Dip the flour-coated lotus root slices into the prepared batter, ensuring they are well-coated. Now, carefully place the coated lotus root pieces one by one into cooking oil preheated to 170-180°C (340-350°F). Fry until they are golden brown and look appetizing. They cook quickly, so there’s no need to fry them for too long.
Step 7
Voila! Your golden and crispy lotus root fries are ready. Thanks to the shrimp powder, they have a delightful savory aroma, reminiscent of shrimp crackers. The first batch I made disappeared instantly as a snack with drinks! The second time, I used them as a topping for curry rice, and the added crunch made it a truly satisfying meal. They’re also great as a side dish. Your kids will absolutely love them, so be sure to give this recipe a try!
