How to make Lotus Root Chips – Fiona Uyema

After living in the countryside of Japan for 3 years Fiona Uyema became passionate about Japanese food and cooking it at home. Since returning home to Ireland she has continued her passion by experimenting with food to create new recipes that fuse Japanese and Western flavours. Her recipes are every day dishes that are cooked for her family so they are generally practical and easy to follow once you have the necessary store cupboard ingredients.

Fiona's Japanese Cooking - Lotus Root Chips - Renkon 1

These homemade lotus root crisps are a healthy substitute to crisps and just as tasty. You can find lotus root in most Asian markets.

INGREDIENTS:

A mix of vegetable oil and sesame oil at ratio of 3:1 (for frying)

1 large fresh lotus root (about 1lb)

1 tsp vinegar or a generous squeeze of lemon juice

Salt and pepper (to season)

INSTRUCTIONS:

1. Peel the lotus root and finely slice using a sharp knife or mandolin.

2. Add 1 teaspoon of vinegar to a bowl of water.

3. Place the sliced lotus root in the bowl of vinegar water for about 5 minutes. This will stop the lotus root from browning.

4. Pat dry the lotus root using paper towel.

5. Heat the oil to 170 degrees Celsius in a saucepan on medium to heat. To check if the oil is at the right temperature just place one of the lotus root slices in the oil and if it pops to the top of the oil then it’s at the right temperature.

6. Fry the lotus root in the oil until they turn a nice golden brown colour.

7. Place on kitchen towel to absorb excess oil. Season with salt and pepper.

WHY NOT:

Serve as a side with steak or fish.
Goes really well with beer or wine.
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