Crispy Lotus Root Chips (Renkon Chips) fried to perfection and sprinkled with Himalayan pink salt and Japanese aonori seaweed powder.
My favorite local Japanese restaurant Izakaya Ginji in San Mateo offers these Renkon Chips or Lotus Root Chips. After ordering this menu a few times, I knew I had to make these at home. With a pinch of Himalayan pink salt and sprinkle of Aonori seaweed, these fried crispy root vegetable will be your favorite type of chips!
What is Renkon?
Renkon (蓮根) is a Japanese word for lotus root. We often use this root vegetable in a simmered dish, like Chikuzenni (Nishime), or Tempura. It has a crunchy texture like typical root vegetables, and the most unique part is that the root has bunch of holes.
When you slice the root, you will see the beautiful pattern. When you deep fry thin slices of lotus root to a golden color, they will turn into a beautiful appetizer. It’s actually a very simple dish to make, too.
MY LATEST RECIPESThey are crunchy and crispy, and once you eat some, you cannot stop eating. So addicting! You might want to double the recipe! 😉
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- 1 lotus root (renkon) (1 lotus root = 1/2 lb)
- Rice vinegar (see recipe below)
- Neutral flavor oil (vegetable, canola, etc) (for deep frying)
- Himalayan Pink Salt (or sea salt)
- Aonori (dried green seaweed) (optional)
Gather all the ingredients.
- Rinse the renkon and either cut with knife or use a mandolin slider to make 1/8 inch thin slices (see below). I don’t peel off the renkon skin as it gives nice look but it’s up to you.
- Add a few drops of rice vinegar and soak the sliced renkon in vinegar water for 5-10 minutes. Vinegar water will prevent the renkon from changing to a dark color.
- Rinse and drain well.
- And pat dry on paper towel – make sure to wipe off all the liquid.
- Heat the oil to 340F (170C) on medium high heat. Drop a piece of renkon to see if it’s ready. If it comes right up, then it's time to deep fry.
- Deep fry until renkon gets crispy and golden color.
- Once they are nicely fried, spread on a wired rack or paper towel to drip excel oil. Season with salt and aonori and serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, Twitter!
Mel
I bet this is as delicious and yummy as those of the potato chips! I loves chips, I can munch, and munch, and munch ….and more munch!!
kat
love renkon chips!
Maureen | Orgasmic Chef
These look fantastic, Nami. How did you keep enough in the basket to photograph if you were fighting over them? You hid them from the kids! I’m telling.
Mandy - The Complete Cook Book
DIVINE!!!
🙂 Mandy
Holly
I love renkon and can’t wait to try these chips! By the way, Nami, where did you get your mandoline?
Nami
I just checked and it’s from OXO: http://www.amazon.com/OXO-Good-Grips-Mandoline-Slicer/dp/B0000DAQ8B/ref=sr_1_2?ie=UTF8&qid=1348125752&sr=8-2&keywords=oxo+mandoline
My husband bought it because he really likes thin shredded cabbage for tonkatsu. I didn’t know it cost $69! Japanese stores also sells a mandolin slicer that my mom is using for years (and much cheaper!). I was fine with those… lol.
peachkins
I don’t think I’ve tried eating Renkon Chips yet..hmnnnn…I might have to pay a visit to a Japanese restaurant soon…
Choc Chip Uru
Who needs potato chips, I really have wanted to try this for so long 😀
Delicious!
Cheers
Choc Chip Uru
Lilium
Wow! Maybe I could try this!
[email protected] Should I Eat For Breakfast Today
I really enjoy reading your blog as I can always find something interesting and fresh over here. Like this proposition, o my, I can’t wait to make it. And my hubby will love you for this one 🙂
[email protected] Journal
I love this deep fried lotus root. Most Chinese restaurant serves this with drizzled caramel sauce. Love your version 🙂
Alessandra
Yesssss!!
hui
lotus root chips are delicious! but this has to be a notch up with that sprinkling of seaweed powder ^^! YUMS! now if only i could deep-fry.. ^^||
chinmayie @ love food eat
These look so cute! Exotic 🙂
Hotly Spiced
If I was in your house I wouldn’t ask to go to a Japanese restaurant – I’d just ask, ‘What’s for dinner?’ I love your lotus chips. They’re so beautifully cut and gorgeous looking. They must have great flavour xx
Jen @ Savory Simple
These look great! All of your recipes make me miss Japan so much.
yummychunklet
Lotus root is so pretty. Great snack!
Simply Vicky
Oh my goodness these look amazing! Your photo styling also gets better and better with each post!
Eri
I love it, I’ve seen this root before but never bought it. I try to avoid fried food also Nami but you know at least it’s a vegetable you’re frying, it’s ok now and then.
Hugs my friend!
Nazneen|Coffee and Crumpets
It’s time to dig out my mandoline from the basement I think. I haven’t used it since I’ve moved to Colorado!
These look great! I have a really nice Asian market close to me and always see lotus root there. I’ve never bought it even though there are quite a few Indian recipes with lotus root.
I am sure the children will love these and me, I love fried things.
Nazneen xx
Julia
I tried to make reckon chips the healthy way by baking them in the oven, and they failed miserably turning into chewy chips and no-one likes chewy chips! I think next time I’m just going to suck it up and fry those little babies like you did.
Jeno @ Week Nite Meals
Nami, this is the second time I am surprised by your lotus root recipes! Growing up we only eat them in soup or stir fried with vinegar (not my favorite)… You’ve given me other options to use this wonderful root vegetable, and I am sure my Mom is thrilled also!
That’s funny what you said about fried food and burning the calories off. Ever since we got back from this year’s vacation, I have been trying hard to keep the weight off. All the hiking and exercising at the cooler climate made all of us feel healthier. This Summer I finally learned how to swim (not very well but I am working on it), and it’s kind of amazing how it took me 38 years to finally get here, with the help of an eight year old! How are you doing with Zumba?
[email protected] Food Ramblings
Looks great– where would I get some of the ingredients? Would I need to go to a specialty store?
Nami
Hi Elizabeth! You can find it at most of Asian stores, and some upscale supermarkets also have it. 🙂
Blackswan
I love lotus roots! Very often, I stir-fry them or throw them into soups. Now I’ve another alternative way to cook my lotus roots. Thks, dear!
Stephanie
I love lotus root! As a child, my brother and I would fight over who would get the last piece because it’s so fun to eat! You know how when you take a bite it has those tiny strings that pull out like cheese? We would see who could pull the longest, haha!
Thank you for this recipe!
Ramona
Oh yes… I would really enjoy this one!! What a great “chip” idea. I love your bamboo holder too…. it’s all so beautifully done. You have such a great eye for styling. 🙂
Sandra's Easy Cooking
I don’t usually eat fried food just because I cannot stop eating but these look amazing. I have full pack of lotus root so I will try them today! It does look very tempting! Thanks for sharing and have a lovely day!!!!
Asmita
These really look incredible! I am sure my family would be fighting for the last piece of these too.
Allen at Cook! Bake! Share!
I really enjoyed your Renkon Chips post! I was introduced to lotus root while living in Hawaii. Good stuff! I have seen fried lotus root used as a garnish a lot lately. Allen.
Allison (Spontaneous Tomato)
These look wonderful! I could eat that entire chip-i-fied renkon by myself… (And I’m so excited to hear your recommendation for a real izakaya in San Mateo, if/when I’m ever passing through there… : ) Thanks!
Shannon | JustAsDelish
oh these are absolutely addictive, most probably I’ll grab the whole bowl and hide them for myself
Laura (Tutti Dolci)
These look incredible, Nami! I can never resist anything crispy!
[email protected]
Always great to find a true authentic restaurant. I have prepared lotus roots a couple of times but never like this, great ‘chips’. Now I am craving ramen too since you mentioned it 😉
Rosa
So pretty! I’d love to taste those chips.
Cheers,
Rosa
A_Boleyn
Lotus root is such a pretty vegetable when sliced and presented in a soup or in these chips. I think mother nature loves to show off every once in a while. 🙂 As another poster commented … I too would be tempted to eat the entire basket.
Chung-Ah | Damn Delicious
Wow, Nami, this is so unique and creative! I could totally sub out the potato chips and eat this instead!
Vicki Bensinger
These look so pretty. Good try on cutting the fat but sometimes you just have to give in. I like to eat healthy but have to say my desserts always get in the way. Moderation is the key.
I’ve never had these before but would love to try them. As always you’ve given perfect instructions.
Sharon | Chinese Soup Pot
These renkon chips look so good! And you are right about your readers being health-conscious. I was hoping to see that they were baked…but if they don’t taste as good baked, sometimes you just have to bit the bullet and cut back on something else unhealthy. I’m looking forward to trying these!
Belinda @zomppa
This is a great way to enjoy lotus root – I’m not always a fan, but this I could get behind.
Suzi
Nami, I love fried lotus root. It looks like you have a fresh one. I always have to buy the frozen pre-sliced roots. I never see the fresh at my Asian market. I bet the flavor is so more better. Thye look beautiful. Love the seaweed powder too. Looking forward to your noodle dish. Have a wonderful day.
Sandra
It would be hard to stop eating these. They look like fancy potato chips!
kitchenriffs
So pretty! And I’ll bet these are really tasty. Frying is really only a little bit unhealthy – when you do it at the right temperature, the food absorbs almost no fat. Better to enjoy, and as you say, cut back on something else. Anyway, very nice – thanks.
Hyosun Ro
Nami – Your lotus roots are perfectly fried! Love that bamboo basket you are serving them in.
Yelena
The are so pretty! I wonder if I can bake them? I use Himalayan Pink Salt all the time too, it is “must to have” in our house. Thank you for a creative idea, Nami!
Martyna @ Wholesome Cook
Haha! Renkon chips may be a sometimes food then, but they sure look delicious! I’ve had them before in Sydney but never made at home. Quite simple really.
Lynna
I dont really like lotus root, but i think i`ll love this because it`s deep fried. LOL. 😀
[email protected]
Ohh yummm 🙂 I love lotus roots but never cooked with them ~ but i like it when i go to Japanese restaurants or even chinese restaurants and they make renkon chips or anything to do with lotus roots hehe
ray
Deep fry is good for as long as it’s not done often and the use of good oil. To be honest, I’ve never had lotus roots in a form of chips before, so now I am intrigued to try it. Thank you, Nami and have an enjoyable week! 🙂
Lyn @LovelyPantry
Ha! Sometimes we just have to fry! If its not done often, its totally acceptable! (Thats my story and I’m sticking to it!) These look quite delightful. I’m always learning about something new from you, Nami!!!
faithy
Looks delicious! I love lotus roots! Gotta save this recipe! I used to call it ‘telephone’ when i was a kid..hahahaha
Helene Dsouza I Masala Herb
oh wow thats an unusual ingredient, I d love to get here. Sounds easy and quick to prepare as well the recipe. The roots have a nice natural design, I am kind of getting some ideas on how to use them in a creative way here. thanks for the introduction nami! =)
Giulietta | Alterkitchen
These chips look amazing, Nami! I’d love to try them!
Charles
Hi Nami – those look fantastic! I love lotus root so much… the kind of soft crunchiness it has… so good! I was wondering, if renkon is lotus root, and daikon is radish, does that mean that “kon” means “root”? If so, what does “ren” and “dai” mean?
I’ve never seen a whole root like this for sale before – only pre-sliced root, but I’ll definitely try and find a whole root to give it a try!
Nami
Charles, very good guess! “kon” (根) in Kanji/Chinese character means “root”. Each kanji has meaning, so here dai = big, ren = lotus flower.
Daikon (大根) = big + root
Renkon (蓮根) = lotus flower + root
Lorraine @ Not Quite Nigella
Hehe we went back to that Japanese restaurant we were telling you about and we actually had daikon chips last night!! Thanks for the recipe as they were delicious 😀
Muna Kenny
Shame on me! I always see this vegetable in the market and never bother to try it. It looks so delicious and since I never tasted it before, I assume it might taste like potato chips or maybe better, judging from the clicks 🙂
Laura @ Family Spice
Oooh! How exotic! I know what you mean about baking versus frying. Things don’t crisp up when baked like they do when fried! YUM!
The Mom Chef ~ Taking on Magazines One Recipe at a Time
This looks amazing. I’ve never seen lotus root in our stores, but now I’ll keep an eye out. I love the look. If I can’t find aonori (I have no idea what it is), what should/could I use? And, I promise I’ll deep fry, not bake!
Nami
You can skip aonori (seaweed), if you cannot find it. 🙂
sonia
Hi There, Wow…this recipe is looking wonderful and so good. I’m loving it so much…!!! A very well made post with beautiful pictures.Today I was out of ideas and was wandering what to make. Got the answer now 🙂 I can’t wait to try it on my island. Thanks for sharing awesome recipes. Have a wonderful week ahead. Love & Regards, Sonia !!!
Soni
We make curries using lotus root, but this fried version looks to die for!!How simple yet so crunchy and flavorful :)I’m going to try this very very soon 🙂
Jean (Lemons and Anchovies)
After two weeks on my trip I started dreaming about Asian food and you know what kept me awake some nights? A big bowl of really good tonkatsu ramen. Yep. I’ve been home a couple of days now and before the week is over, I will stop at Santa Ramen in San Mateo. It will satisfy the craving I’ve had for what seems like weeks! Then again, these renkon chips will do the trick, too. I’m also due for a visit to the Asian market–I think I’ll put lotus root on the list. 🙂
Grubarazzi (@Grubarazzi)
Absolutely gorgeous chips! Great pictures too. I am so happy because I just signed up for your email subscription so I’ll be reminded to come look at your yummy posts every single time!
Mi Vida en un Dulce
Sometime there is no other choice than fry, sometimes there food that needs the taste of fat to be really good.
We always are looking for healthy meals, but come on, sometimes we must eat really tasty food…!!!
[email protected] at Marina
Nami, those chips are great, I’ve tried it at one of my friends house, and fell in love with it. 🙂 Thanks for the recipe, I will try to make it.
Jenn and Seth
i’ve seen lotus root but have yet to try – i’m now seriously dying to get a hold of some and make these, they sound so fun and delicious!
Katerina
When I was studying in the States, I tried to avoid Greek restaurants there because unlike this one the dishes had very little similarity with the ones we eat here. It is so good that you found a restaurant that carries original Japanese flavors. I know that you can make most of these dishes but it is always nice to go out and be able to enjoy flavors from your homeland, at least i would be! These chips look very tasty! My mother in law has a lotus tree in her summer cottage. If I can get my hands to a couple of its fruits perhaps I could make these delightful chips!
[email protected]
I love going to Japanese restaurants because I love Japanese food an can’t cook anything. But this is really inspiring me and I am thinking…hnnn…maybe I can make that! Thanks so much Nami!!
Liz
I have never eaten lotus root, but this looks like an delicious initiation! I’d skip dessert for a plateful of these 🙂
The Café Sucré Farine
Oh my goodness Nami! I LOVE things (have had them at Asian restaurant) and had no idea how to make the, this is quite dangerous knowing the technique – I may find myself making them more than I want!
Tania @ A Perfect Pantry
These would be great. I’ve heard lotus is very delicious. Will have to try it out.
[email protected]
Haha I love it! Please enjoy but cut down on something else 😉 these look great Nami!!
Balvinder
I did not see this post in my reading list, so I guess I have to sign up again.
Crunch.. crunch.., I want them. Once I tried microwaving the chips, they were good but not crunchy as the fried ones are.
Lori Lynn
I am so making this.
Been extra busy with home repairs here, so I haven’t had time to stop by, looking forward to reading what I have missed!
LL
mjskit
I’m not really familiar with lotus root other than knowing what it is, but anything that fries up into a crispy snack can grace my table any time! There are some things that just needs to be fried, but koodos for at least trying to bake them. Since you were trying to recreate the restaurant’s (a very fun thing to do!), frying was definitely the way to go. These look very, very tasty!
beti
wow I really like how different and beautiful these chips look, I need to find renkon
Patty
Oh Nami, these Renkon chips look so good, I’m sure I could not eat just one!
I would love to give these a try, probably should make a double batch so there’s no fighting over the chips;-)
nipponnin
I love renkon! いいですねえ。私はチップスの人じゃないんだけど、これ美味しそう！蓮根を買ってこなくては。 明日のお弁当は何かしら？
Rowena @ Apron and Sneakers
That is one good way to represent the lotus root in cooking! I would love to try your recipe one day and feed them to the kids. They will enjoy them! Thanks Nami!
donna mikasa
Such an interesting snack! I love renkon and would like to try this for my family. I’ve seen frozen renkon–do you think I could use that or is fresh better? Thanks, Nami!
Nami
Is frozen renkon thinly sliced already? I think that will work. Be careful when you fry. 🙂 I think the final result shouldn’t matter much if renkon was frozen or not, especially if you can only get frozen one. 🙂
Lisa (AuthenticSuburbanGourmet)
Nami – these look simply amazing!!! I need to make these ASAP. What lovely photos and recipe – simple and tasty!
Lora @cakeduchess
That’s how I feel about going out to an Italian restaurant. Our favorite food to eat out is Japanese or Thai:)I just love these crispy renkon chips.
Andrea
Nami, this is just the prettiest snack food I have ever seen – and I love the step by step explanations, you even thought about mentioning that there is no need to peel the lotus root – so I just told my husband (who was looking over my shoulder) that we will take the kids to my favorite Asian market today. I need to find a few of the ingredients that you use in your recipes and my shopping list gets longer all the time. I cannot wait to see whether they carry fresh lotus root, I would love to prepare this recipe!
Sissi
What a coincidence! I have tasted this week renkon for the first time in my life (pickled) and I love it. Its crunchiness and the delicate taste… I can imagine how wonderful the renkon chips taste! I must try making them one day.
Valerie Brunmeier
Sometimes you just have to splurge and this looks like it is worth it! I’m a sucker for crunchy salty things. Would love to try!
Sylvie @ Gourmande in the Kitchen
So delicate and light, really beautiful!
ChopinandMysaucepan
Dear Nami,
I share the same sentiments with you about visiting Malaysian restaurants because unless it is stir-fried noodles that require powerful commercial wok burners to bring out flavours, I prefer to cook my own version of Malaysian food at home. I have tried these renkon chips and they are seriously addictive, especially when I had it with a few icy cold and dry Asahi beers at Japanese restaurants.
Christina @ Sweet Pea's Kitchen
I have never had Renkon Chips before, but they sure do look delicious! 🙂
Raymund
I got to try some of those, looks interesting. Never had lotus roots served like that
Bam's Kitchen
I love Fried lotus roots. I like your addition of pink Himalayan salt and ground nori flakes. Maybe we can all just come and enjoy Nippon tapas at your home… just kidding but boy that would be quite a delicious experience! Have a super week. Ja Mata, BAM
[email protected] and Donuts
I’ve loved these chips and have made them before. Deep frying them win baking anything! haha
Kim Bee
Nami this is so cool. To me it’s unique. I’ve never had renkon chips before. I need to try this out.
Kiran @ KiranTarun.com
The lotus root looks so beautiful!! Love the pattern 🙂
Food Jaunts
I love lotus root. I’ll probably have to not try this lest I get addicted 🙂 The renkon chips look so great and crispy.
Kankana
My husband loves lotus roots but what we get in India is more tender and small. So, we usually make a dr curry with it. I am loving the chips version of it!
Alyssa
Those are so pretty! I bet my son, the lover of all things fried, especially chips would love these.
Shirley
Nami, have I ever told you my mom would make this in soups when I was little, and I refused to eat it because the shape and holes reminded me of a pig’s snout? Now I see she went about it all wrong — if mom had fried them into chips I would have eaten them! 🙂 I want to try these! I like how you tried to bake them to make them healthier . . . sometimes you just have to fry.
Lilly
Hey Nami, this is just too funny! I just made these “chips” for my diner party last Saturday and they were gone in seconds! So easy and jummie! Can’t believe I never thought of it before. Hope you’ll have a great week ahead. X
Judy
Hi Nami
I love renkon so I am definitely going to try this. One question, where did you find Himalayan Pink Salt? I am from Northern California and frequently visit relatives in the bay area. I have never heard of this salt.
Nami
Hi Judy! I’m pretty sure I got this at Costco here. It’s great salt and I enjoy using it. Hope you can find it and enjoy these chips! 🙂
[email protected]
OMG, I just made those. It was soooo delicious! And it really changes from eating potato fries all the time 😛
Tavern
Thank you. I have some lotus root in my fridge, I’ll go fry some right now. 🙂
Kate
Hi Nami, I linked to this post on my blog. I tried these and they were delicious on their own as well as eaten with a simple broccoli and potato soup. I used furikake instead of the sea salt and aonori since it’s what I had on hand. Thanks for the great recipes.
Nami
Hi Kate! Thank you so much for trying the recipe! Furikake is an excellent idea! I love simple salt on the chips. So glad you liked it!
Jinilia
Hi nami, first i wanna say that i love your website and have followed many of your recipes. They are all great. So keep up the good work. And i love now u also make videos 😉
Anyway i have a question about this renkon chips. Do they have to be eaten right after fried? I made them yesterday and they taste great. Just like potato chips, i have never tried renkon chips before i only use renkon in chinese soup. i keep them in tight lid container and today they are not crisp anymore. Instead they got chewy. Am i doing it wrong? Thanks before.
Nami
Hi Jinilia! Thank you so much for following my blog and testing many of my recipes. I’m so happy! 😀
Regarding the deep renkon chips, it’s just a natural nature that fried food gets soggy . It’s not just the air (even though you use air tight package). The food has moisture inside (renkon here) and once you leave it out, the moisture starts to appear from the veggies hence it gets soft and soggy. Only way to make it crisp is to fry again. I’m too lazy to do it, so I use a toaster oven. By heating up, the oil on the renkon is heated and make the batter crispy again. But you should eat it soon this time. Hope that helps. 🙂
Jinilia
Thanks Nami for the explanation 🙂 maybe next time i’ll just eat them all after frying
Imelda Lim
Dear Nami,
It looks yummy and crunchy. Do u need to put the renkon to the sun to dry it before frying or slice it directly into the oil. I once did it but it wasn’t as crispy . I tried with banana too but it also turned out soft after sometime. Any tips for both.
Nami
Hi Imelda! You do not need to put renkon under the sun, but you need to drain well and pat dry with paper towel. Water and oil doesn’t mix well, you know. 🙂 You can dust potato starch (or corn starch), but then it’ll be more starchy texture. I get crisp texture without it. Make sure the oil temperature is not too low, then it’ll get soggy for sure. Good luck! 🙂
Karolyn
These renkon chips are crunch, crunch, CRUNCHY and delicious! Thank you for your tutorial!
Jilianne
Hi Nami, how long can these chips be kept? I’m excited at just the thought of making it and might wanna make more and put them in containers
Nami
Hi Julianne! To be honest, deep fried food is the best when it’s just deep fried. Tempura or any type of deep fried food will get wilted once it’s been cooked. It’s just the nature… So to enjoy this, I’d highly recommend to make ones that you would enjoy and I won’t keep it. It’ll be soggy and not crispy. I really wish it stays crispy though!
The Nat
Bought renkon for the first time today after going crazy over these when I was in Japan. Tried this recipe and it feels like I am in Japan again. Can’t wait to go back. 🙂
Nami
Hi The Nat! So happy to hear you enjoyed this recipe! Thank you so much for your kind feedback! 🙂
Nicole
Can you make these the night before? My daughter is doing a report on Japan and needs a dish/food to bring to class… was thinking this would be a good-easy appetizer to send along
Nami
Hi Nicole! I apologize for my late response. Just like other deep fried foods or vegetable chips, they can get soggy if it’s not eaten soon after cooked. They won’t be crunchy anymore. So I recommend to re-toast them again if you can, and if not, make sure to cool down first befor you pack to bring to school (moisture in the air can get them soggy). Hope this helps…
Kelvin
Today I try making renkon chips but without soaking them in vinegar water nor season with salt, as I thought these might impair renkon’s natural flavour. When those thin renkon slices turn to golden colour on the frying pan, the texture look kind of moist and soft. So I continue to deep fry them until they stop bubbling. That’s when they start to look crispy and… turning dark as well!
I wasn’t sure if that’s the sign of burn, or was it because I did not soak them in vinegar water to prevent oxidation. But it does leave a hint of bitter taste in my mouth, as they’re truly burned?!
So, what goes wrong?
Should I first soak the renkon slices in vinegar water at the cost of losing it’s natural flavour?
Or, should I remove the chips out from the pan when they start to turn golden colour and forgo the crispiness?
My renkon slices are about 1 millimeter thick.
Please advise. Thanks in advance.
P.S. Your renkon chips look so wonderful that I’m willing to trade my love for just a bite!
Nami
Hi Kelvin! It’s very common kitchen practice to use vinegar water to soak lotus root in Japanese cooking and I think we are just used to eating whatever flavors it has after soaking. So I’m not sure and can’t compare – you could at least soak in water? Take out the golden color lotus root and it will become crispy on wire rack or paper towel. Just make sure the temp is high so it is not “absorbing” the oil. Then it won’t become crispy. 🙂
Dee
Hi Nami,
I can only buy thinly sliced renkon frozen in Australia. Should I put the frozen pieces straight into the deep fryer or defrost them and follow the steps listed?
Nami
Hi Dee! I’d defrost and remove the moisture before you add into the oil. 🙂