LOTUS ROOT FRIES RECIPES
LOTUS ROOT FRIES (NADROO KORMA) | JUST A PINCH RECIPES
From Mark Bittman's "The Best Recipes in the World". I've seen lotus root at the Asian markets and always wondered what to do with it! Now I have one idea! You can use the curry spice or any other spice you like for your fries. The lotus root has been described as similar to yuca in flavor. Mark calls says that these "rank with the great finger foods of the world". (I would think this recipe could easily be halved or quartered.)
Provided by Stacy Goodall @MrsGoodall
Categories Other Snacks
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Put at least 2 inches of oil in a saucepan or other deep vessel and heat over medium-high heat to about 350 degree on a deep fry thermometer.
- Add a handful of lotus root pieces and cook, stirring occasionally, until crisp, about 3 minutes. Drain and repeat with the remaining lotus root.
- Sprinkle with the seasonings of your choice and serve immediately.
BAKED LOTUS ROOT CHIPS - JAMIE GELLER
Preheat oven to 400F. Thinly slice lotus root with food processor or mandolin. Submerge in a bowl of water and let it sit for about 30 minutes or longer.
Provided by Tamar Genger MA, RD
Yield 2 Servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400F. Thinly slice lotus root with food processor or mandolin. Submerge in a bowl of water and let it sit for about 30 minutes or longer. Drain water and pat try with a towel. Lay out on baking sheet and spray with cooking spray to evenly coat. Sprinkle with cumin and salt and bake for about 20 minutes. They are ready when golden brown and crisp, but not burnt. If desired you could fry these instead in a frying pan, all you need is a thin layer of oil, but it will take more time.
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