Main ingredients 🥩
lotus root
Jung Ho-young's Lotus Root Fritters
Thinly sliced lotus root using a mandoline, thoroughly rinsed to remove starch, then lightly fried without any batter, enjoyed like a snack or cookie
🙋 Recommended for
- ⭐ Those who want a crispy, light, eco-friendly homemade vegetable chip instead of greasy, heavily processed store-bought potato chips
- ⭐ Parents looking for a customized snack to introduce children who dislike lotus root due to its unique chewy texture and stewed flavor
- ⭐ People seeking a satisfying, crunchy, low-calorie snack alternative to greasy bar snacks
Ingredients needed 🛒2 servings
- appropriate amount of lotus root
- appropriate amount of vegetable oil
- a pinch of salt
Recipe 🍳
- Rinse the lotus root thoroughly under running water to remove dirt from the outer surface, and carefully scrape out any debris stuck between the holes with the tip of a knife.
- Place a large bowl filled with cold water underneath, secure the mandoline on top, and slice the lotus root as thinly as possible so the slices immediately fall into the water.
- Gently shake the lotus root slices by hand in the water to wash away the white starchy film, then let them soak for about 10 minutes.
- After soaking, transfer the slices to a colander to drain off excess moisture, then spread them out evenly on a cutting board lined with kitchen paper to thoroughly dry every surface.
- Heat the oil in a pan to around 175 degrees, then gently toss in the completely dry lotus root slices one at a time, spreading them out widely across the oil.
- Avoid dropping all the slices at once, as they tend to stick together—use chopsticks to gently stir and keep them evenly separated in the oil.
- Remove the lotus root fritters quickly when they turn a light golden color, feel crisp and light, and produce a satisfying crisp sound when tapped.
- Transfer the fried lotus root fritters onto kitchen paper to absorb any remaining oil, then sprinkle with salt to taste before the heat fully dissipates.
- Clean the lotus root, remove debris, slice it very thinly with a mandoline, and soak in cold water for 10 minutes to remove starch.
- Use a colander and kitchen paper to completely remove all moisture from the lotus root slices.
- Fry the lotus root slices one by one in oil heated to 175 degrees, spreading them out like tossing a coin, until they become crisp and golden, then season with salt.
Cooking tips 💡
- For even oil absorption and an exceptional crisp texture similar to potato chips, the cross-section thickness of the lotus root slices must be uniform and very thin—using a precise mandoline is highly recommended over a regular kitchen knife.
- If the starch is not thoroughly washed off after slicing, the lotus root will become sticky or tough and rubbery during heating, so removing the starchy film is essential.
- Never fry lotus root slices while still wet—this causes oil splatter and prevents the desired crisp, crunchy texture; press firmly with kitchen paper to remove every trace of moisture.
- Do not pour the lotus root fritters in a lump—this lowers the oil temperature and causes them to clump together; instead, toss them like throwing a coin to distribute them evenly.
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