Lotus root has a long, woody body with a speckled beige skin. It can be found in the fresh or frozen section of Asian supermarkets. These crisps are not only great for snacking, but also make a fantastic garnish for salad or carpaccio.
Set a mandolin over a small bowl filled with cold water and cut the lotus root into paper-thin slices, about 1–2 mm (1⁄16 inch).
Deep-fry the sliced lotus root in small batches, moving the slices around with a slotted spoon to keep them separated.
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