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.


2 Servings


120g Frozen Lotus Root *thawed
Salt & White Pepper
1 tablespoon Plain Flour
Oil for frying
Salt & Shichimi (Japanese Chilli Spice Mix) to serve

Tempura Batter
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

  1. Make Tempura Batter by mixing Plain Flour, Potato Starch, COLD Water and ‘Aonori’.
  2. 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.
  3. 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.
  4. Serve with Salt & Shichimi (Japanese Chilli Spice Mix).