Deep fried lotus roots

I generally avoid deep frying, but I make an exception for lotus roots. They truly shine when deep fried.

Lotus roots are typically harvested from August to October, making them a staple in supermarkets during autumn and winter.

For this dish, I used around 130g of medium-sized lotus roots, slicing them into 2-3mm thick pieces. After soaking them in cold water for 15 minutes, I rinse and dry them thoroughly. Then, I combine them in a bag with 1 teaspoon each of ground seaweed and potato starch, ensuring they're evenly coated.

After deep frying until golden, I let them drain on a rack or paper towel. Once on a plate, I lightly sprinkle them with salt.

The result? Crispy exteriors with a tender, slightly starchy inside. Deep frying accentuates their inherent sweetness, providing a satisfying crunch.

Pair these delightful lotus root chips with a cold beer and a side of tomato sauce for a perfect treat.