lotus root fries (nadroo korma)
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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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yield
6 to 8
prep time
10 Min
cook time
10 Min
method
Deep Fry
Ingredients For lotus root fries (nadroo korma)
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corn, grapeseed, or other neutral oil as needed
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2lotus root, 1 - 2 pounds, peeled and cut into matchsticks 2 to 3 inches long
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1 tspchile powder (ancho, new mexico) optional
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1 tspmild curry powder
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salt to taste
How To Make lotus root fries (nadroo korma)
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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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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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3Sprinkle with the seasonings of your choice and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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