Lotus root – a great addition to soups, stir fry, or deep frying
Where is lotus root from?
It appears that lotus root originated in China, in the Guangdong Province. It has been cultivated extensively in Asia, Australia, India, New Guinea and in parts of the Middle East. It is the underwater root of the flowering lotus plant found in lagoons and shallow ponds.
Where to find it
Lotus root can be typically found at an Asian grocery store, usually where the mushroom, bean sprouts, bok choy are. They are generally offered in packages of two, and are rather inexpensive.
While having a simple outer appearance, the root boasts an inside filled with holes, giving it a very interesting look. We cut off the ends and remove the skin with a potato peeler. Then it can be sliced as you prefer – thin slices for deep frying or chunky pieces for soups. It has a very mild slightly sweet flavor, with a pleasant crunchy texture.
Preparing it
For this dish we planned to deep fry lotus root along with a few oysters, potatoes, asparagus, and pork cutlets. By “we” I mean my wife, who is a great cook. To deep fry everything, they are coated with flour, dipped into the egg, covered with panko, then dropped into hot oil (in our case it is half avocado oil and half rice oil).
We dip the oysters in homemade tartar sauce. Everything else we dip in a Japanese style worcestershire sauce.
Lotus roots are low in cholesterol, low in saturated fat, a good source of fiber, vitamin c and B6, and have a number of other nutrients.
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