Ingredients:
- 1 medium lotus root (about 300g), peeled and sliced
- 3 tablespoons starch (potato or corn)
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Chili powder and cumin powder (to taste)
- Fresh parsley, finely chopped (optional)
- Oil for frying
Cooking Instructions:
-
Prepare the Lotus Root:
Wash and peel the lotus root. Slice it thinly into even discs to ensure a uniform crunch. Soak the slices in water to prevent browning while preparing the batter. -
Make the Batter:
In a mixing bowl, whisk together the starch, eggs, salt, and black pepper until it forms a smooth, lump-free batter. -
Coat the Lotus Slices:
Pat dry the lotus root slices, then dip each slice into the batter, ensuring they are evenly coated. -
Fry the Lotus Root:
Heat oil in a deep pan over medium heat. Fry the lotus root slices in small batches until they turn golden brown, about 2-3 minutes per side. Ensure the oil temperature is consistent for even cooking. -
Double Fry for Extra Crispiness:
Increase the oil temperature slightly and fry the slices again for 1-2 minutes to achieve that perfect crunch. -
Add the Final Touch:
Remove the slices and place them on a paper towel to absorb excess oil. Sprinkle with chili powder, cumin, and chopped parsley while they’re still warm. -
Serve and Enjoy:
Serve immediately as an appetizer or snack and watch them disappear in no time! Perfect with a dipping sauce of your choice. -
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