Lotus Root Fries (Nadroo Korma)

Lotus Root Fries (nadroo Korma) Recipe

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Stacy Goodall


From Mark Bittman's "The Best Recipes in the World". I've seen lotus root at the Asian markets and always wondered what to do with it! Now I have one idea! You can use the curry spice or any other spice you like for your fries. The lotus root has been described as similar to yuca in flavor. Mark calls says that these "rank with the great finger foods of the world". (I would think this recipe could easily be halved or quartered.)


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6 to 8
10 Min
10 Min
Deep Fry


  • ·
    corn, grapeseed, or other neutral oil as needed
  • 2
    lotus root, 1 - 2 pounds, peeled and cut into matchsticks 2 to 3 inches long
  • 1 tsp
    chile powder (ancho, new mexico) optional
  • 1 tsp
    mild curry powder
  • ·
    salt to taste

How to Make Lotus Root Fries (Nadroo Korma)


  1. Put at least 2 inches of oil in a saucepan or other deep vessel and heat over medium-high heat to about 350 degree on a deep fry thermometer.
  2. Add a handful of lotus root pieces and cook, stirring occasionally, until crisp, about 3 minutes. Drain and repeat with the remaining lotus root.
  3. Sprinkle with the seasonings of your choice and serve immediately.

Printable Recipe Card

About Lotus Root Fries (Nadroo Korma)

Course/Dish: Other Snacks
Main Ingredient: Vegetable
Regional Style: Indian

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