👥6 people
⏲️15m
🕐15m
🍽️sides and snacks
Lotus root is similar in flavor to a potato, which makes it excellent for frying.
Ingredients
- 1 pound lotus root, sometimes called Renkon
- 1 teaspoon rice vinegar
- 2 cups water
- Oil for deep frying
- Kosher salt
- Furikake or other desired seasoning
- For The Chili Oil Aioli:
- 1/2 cup mayo
- 1 1/2 teaspoon sriracha, or to taste
Method
- Rinse the lotus root and either cut with a knife or use a mandolin slider to make ⅛ inch thin slices.
- Soak the sliced lotus root in vinegar water for 5-10 minutes. Vinegar water will prevent the lotus root from changing to a dark color. Rinse and drain well. Pat dry with a paper towel – make sure to wipe off all the liquid. (Water and hot oil don’t mix well.)
- Heat the oil to 350º F using a deep cast iron pan. Drop a piece of lotus root to see if it’s ready. If it comes right up, then it's time to deep fry.
- Deep fry the chips until they are crispy and golden in color. Once they are nicely fried, spread on a wire rack or paper towel to drip excel oil. Season with salt and furikake (or spice mix of choice) and serve immediately.
- For The Dipping Sauce: Mix mayo and sriracha, season to taste. Refrigerate for 30 mins-1hr.
