Lotus Root Crisps

[inspired by Cookbook Catchall]


lotus root
oil for frying (I used corn oil)
paper kitchen towels
sea salt
rainbow peppercorns – optional


Peel and slice finely lotus root
Fry on oil on both sides till golden brown and crisp.
Drain on kitchen towels, sprinkle with salt, freshly ground pepper and enjoy.

Your thoughts…

  1. yay – that makes me happy! so you skipped the sichuan peppercorn/star anise topping, huh? How were they? I loved mine!
    It’s an ugly thing raw, isn’t it? But so pretty on the inside!

  2. This is something that is part of my cvommunity’s traditional cuisine in India. We salt and sun dry the sliced lotus root and then fry them whenever needed. We usually serve them on the side with rice and vegetable gravy dishes.

  3. I would love to make them, but I tell you finding them here in Townsville would be quite a challenge. They look great.

  4. Thank you for all comments :)

    Sabra, yes I skipped the topping but they were still delicious, much nicer then other root chips I tried… I used salt and pepper on them, perfect… Long time I was looking for lotus root because of the beautiful shape inside, but it was not easy to find it here in UK… plus I did not know what I’m looking for… I did not expect it to be so unatractive from outside, you are right.. really ugly.

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