Crispy and Savory Pan-Fried Lotus Root: A Festive Delicacy
How to Make Delicious Pan-Fried Lotus Root: Lotus Root Preparation, Boiling Method, and Tips for Perfect Frying
Enjoy these pan-fried lotus root slices, a delightful dish with a satisfying crispiness, perfect for holiday tables or as a special side dish. Each bite offers a wonderful crunchy texture and a subtle nutty flavor that intensifies as you chew. We’ll guide you through everything from preparation and boiling to the secrets of making these delicious fritters. Try making them today!
Lotus Root Fritter Ingredients- 300g lotus root (choose large, fresh ones)
- 4 Tbsp tempura flour or savory pancake mix
- 3 fresh eggs
- 1-2 pinches salt (for seasoning the egg wash)
For Lotus Root Preparation and Washing- 2 Tbsp vinegar (to prevent browning and remove astringency)
For Boiling the Lotus Root- 1 tsp salt (for seasoning while boiling)
- 1 liter water (enough to cover the lotus root)
- 2 Tbsp vinegar (to prevent browning and remove astringency)
For Boiling the Lotus Root- 1 tsp salt (for seasoning while boiling)
- 1 liter water (enough to cover the lotus root)
Cooking Instructions
Step 1
First, thoroughly wash the lotus root to remove any soil. Then, use a peeler to thinly scrape off the skin and rinse it again under running water. Trim off the tough ends, and slice the lotus root into rounds about 0.5 cm thick.
Step 2
To prevent browning and remove any lingering astringency, soak the sliced lotus root in water with 2 tablespoons of vinegar for 5 minutes. After soaking, rinse the lotus root lightly under running water. Drain them well in a colander to remove excess moisture.
Step 3
Bring 1 liter of water with 1 teaspoon of salt to a boil over medium-high heat. Once boiling, add the prepared lotus root slices and boil for about 5 minutes until tender. Immediately rinse the boiled lotus root under cold water to cool them down, then drain them thoroughly in a colander. Properly draining is crucial to prevent oil splattering and ensure crispiness.
Step 4
In a wide bowl, place 4 tablespoons of tempura flour or savory pancake mix. Lightly coat each slice of drained lotus root on both sides with a thin layer of the flour. The key is a light coating, just enough to cover the surface without being too thick.
Step 5
In another bowl, crack 3 fresh eggs and add 1-2 pinches of salt. Whisk well until the egg whites are broken. Dip each flour-coated lotus root slice into the beaten egg, ensuring it’s evenly coated with the egg wash.
Step 6
Now, heat a frying pan over medium heat and generously add cooking oil or perilla oil. Carefully place the egg-coated lotus root slices in the hot pan. Pan-fry them until golden brown and crispy on both sides, turning as needed. Be mindful of the heat to prevent burning. Your delicious lotus root fritters are ready!
Step 7
For a delightful dipping sauce to accompany your fritters, finely chop some green onion, red chili, and green chili. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of rice wine, 1/2 tablespoon of vinegar, 1/2 tablespoon of sesame oil, and a pinch of toasted sesame seeds. Mix well for a sweet and tangy dipping sauce. Enjoy your meal! 🙂
