A bag of Frozen Lotus Root Slices, that my daughter bought, had been in the freezer for a long time. Today I picked smaller slices and made them into these delicious Tempura. As I added ‘Aonori’ (Dried Green Laver Flakes) to the batter, they smelled wonderful. My son and I enjoyed them for lunch with Salt and Shichimi (Japanese Chilli Spice Mix) today. I cooked the larger slices into ‘Garlic, Anchovy & Lotus Root’ and that was also delicious.
120g Frozen Lotus Root *thawed
Salt & White Pepper
1 tablespoon Plain Flour
Oil for frying
Salt & Shichimi (Japanese Chilli Spice Mix) to serve
3 tablespoons Plain Flour
1 tablespoon Potato Starch Flour
4 tablespoons Cold Water
1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, or other Seaweed
- Make Tempura Batter by mixing Plain Flour, Potato Starch, COLD Water and ‘Aonori’.
- Cut Lotus Root Slices in half if large, and pat dry with paper towel if wet. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
- Heat Oil to 180°C. Dip Lotus Root pieces into the batter to coat, and fry for about 3 minutes OR until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.
- Serve with Salt & Shichimi (Japanese Chilli Spice Mix).