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Lotus Root Fries
Nadroo Korma
Preparation info
- Makes
6 to 8
servings - Difficulty
Easy
- Ready in
30 min
Appears in
By Mark Bittman
Published 2005
The first time I ate these—I was in Delhi—I was convinced they were pork rind; that’s how crisp and delicious they are. Frying them is foolproof, and they rank with the great finger foods of the world. Lotus roots are sold at many Asian markets and top-notch supermarkets as well.
Ingredients
- Corn, grapeseed, or other neutral oil as needed
2 1 to 2 pounds
Method
- Put at least 2 inches of oil in a saucepan or other deep vessel and heat over medium-high heat to about 350°F on a deep-frying 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 seasoning(s) of your choice and serve immediately
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