February 19, 2023

Salt and Vinegar Fried Lotus Root

With each crispy bite, these fried lotus root morsels deliver a soft and crispy center and an explosion of flavor. They’re salty and sour, with garlic and ginger joining the party in your mouth. Lotus root have a beautiful shape that is highlighted in this recipe. As an added bonus, these crispy lotus roots are not only vegan (of course), but gluten-free! Healthier and more flavorful than potato chips, these salt and vinegar fried lotus roots are a treat you’ll find yourself making any time you can get your hands on some lotus.

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Eating Lotus Root

Lotus roots are the edible rhizomes of the lotus, and grow deep under ponds and lakes. Lotus root is starchy and can be eaten raw, although it maintains a tender and soft texture after cooking. Lotus root should be peeled before eating. It can be enjoyed in soups and stews, stir fried, added to salads, and more. The seeds and other parts of the flowers can be eaten, although they are less likely to be commercially available than the roots. There are two species of lotus- Nelumbo nucifera and Nelumbo lutea. N. nucifera is native to Asia and Australia, and is commonly cultivated. It is a part of tradition Chinese medicine and cooking. N. lutea is native North America, and has yellow blossoms. It is not generally cultivated commercially, but can be foraged. The root as well as the leaves and seeds are a staple part of traditional diets for many Native American tribes. I have never foraged lotus myself, but you can find some more information about it in this post here.

Nutritionally speaking, lotus root is fairly low in calories with no fat and minimal protein. It has a low glycemic index when compared to potatoes. Lotus root contains potassium, calcium, magnesium, iron, folate, Vitamin C, phosphorus, and choline.

I got my lotus roots from my local Asian grocery store, which is likely to be the best place to find them. Look for roots that are firm, without cracks, spots, or major blemishes. Store them loosely in a bag in the crisper drawer of your fridge. When you’re ready to eat, peel of the skin using a vegetable peeler, and store in cool water with a little lemon juice to avoid any oxidation.

Looking for a Crispy Snack? Try one of these!

How to Make Fried Lotus Root

This fried lotus root is inspired by salt and pepper chicken, plus salt and vinegar chips. The result is crispy coated lotus that burst with flavor. If you would rather go a traditional salt and pepper route, feel free to omit the citric acid. Start by prepping your lotus root by peeling it and cutting it into half-inch slices. I like to let them sit in cool water with a little citric acid added as it will stop any browning. The lotus will be coated with salt, pepper, cornstarch and rice flour, and then deep fried until crispy. You’ll want a generous amount of oil to fry the lotus in. Cook the roots on medium to medium-high for about 8 minutes in total. The roots are done when they are just starting to turn golden, as they will continue to brown a little once you remove them from the oil. Once all of the lotus roots are cooked, you need to pour most of the oil out of the skillet. I pour mine into a clean glass jar, so I can reuse it. Just be careful, as the oil is very hot at this point! Make sure not to touch the glass with the oil in it until it cools down.

At this point we can make the topping for the lotus. It’s made with a small amount of the remaining oil, along with chili flakes, ginger, and garlic fried together. Once that has cooked, add a little sugar and citric acid. Turn off the heat and toss the cooked lotus in the toppings. To set it all off, top with scallions and cilantro, as well as a bit more salt and pepper to taste.

Salt and Vinegar Fried Lotus Root

Ingredients

1 lb. fresh lotus root
¼ cup cornstarch
¼ cup rice flour
½ teaspoon salt
1 tsp. black pepper
1 tsp. red chili flakes
1-inch piece of ginger (about 10 grams)
3 cloves of garlic
1 tsp. granulated sugar
½ tsp. citric acid (plus more, to preserve your lotus)
1-2 scallions
A few sprigs of cilantro

Instructions

Prepare a large bowl of cool water with a couple pinches of citric acid, and set aside. Peel your lotus root, and chop into ½ inch pieces. Place the cut lotus in the prepared water, to stop any oxidation.
Combine the cornstarch, rice flour, salt, and pepper in a mixing bowl and set aside. Mince the garlic and ginger, and set aside. Finely chop the scallions and cilantro, and set aside. Heat ¾ of an inch of oil in a skillet to medium or medium-high. While the oil heats, drain the liquid from the lotos root and pat them dry with a clean dish towel. Toss the lotos root in the cornstarch mixture so they are all coated with a thin layer of cornstarch.
Once hot, add the lotus root in a single layer in the hot oil working in batches. Fry until just starting to turn gold, about 8 minutes, flipping once in the middle. Place the cooked lotus on a cooling rack, or a plate lined with a paper towel.
Once all the lotus is cooked, drain the majority of the cooking oil from the skillet, leaving a tablespoon or so. Add the chili flakes to the hot skillet and cook for a minute or two. Add the ginger and garlic and cook for a few more minutes until fragrant. Add the sugar and citric acid to the pan, stir, and turn of the heat. Add the cooked lotus to the pan and toss, coating all the lotus in the chili, ginger and garlic.
Transfer the lotus to a plate and top with scallions and cilantro. Season with more salt and pepper, to taste, and enjoy.

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