lotus root fries (nadroo korma)
Updated on Aug 5, 2017
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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prep time
10 Min
cook time
10 Min
method
Deep Fry
yield
6 to 8
Ingredients
- - 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 teaspoon chile powder (ancho, new mexico) optional
- 1 teaspoon mild curry powder
- - salt to taste
How To Make lotus root fries (nadroo korma)
-
Step 1Put 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.
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Step 2Add a handful of lotus root pieces and cook, stirring occasionally, until crisp, about 3 minutes. Drain and repeat with the remaining lotus root.
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Step 3Sprinkle with the seasonings of your choice and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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