Deep Fried Lotus Root (Renkon Karaage)
If you happen to have some lotus root in fridge, this is the tastiest and easiest way to eat it! You just cut, batter and fry them!
Equipment
- 1 bowl
- 1 pot
Ingredients
- 300 g Lotus root (cut into 1 cm wide)
- ½ tsp Garlic powder
- ½ tsp Ginger powder
- 2 tbsp Soy sauce
- 1 tbsp Water
- 2 tbsp Plain flour
- 2 tbsp Ptato starch or Corn starch
- Oil for Frying
Instructions
- In a large bowl, put lotus root peices and all wet ingredients and stier well. You can let it sit for a while to marinate the lotus root if you want.
- Add flour and corn starch in the bowl and combine them to make sure all the lotus root pieces are completely coated with the flour.
- Fill a pot with enough oil for deep frying and heat it to around 170C(338F). Fry the lotus root until they become golden amber colour making sure you don't overcrowd the pot, which can cause the oil temperature to drop too low and that make your fried food greasy.