Lotus Root Chips
Long and bulbous, whole lotus root has a smooth--even plain--exterior. Think butternut squash on a diet. Slice into one though, and you'll see the distinctive lacy crosssection. The boring exterior conceals the circular pattern inside that I find so fascinating. The first time I saw them for sale in Chinatown's pedestrian mall I thought, "Hmm, fresh lotus root," and kept walking, never suspecting how thoroughly such a simple ingredient would come to occupy my psyche.
A few weeks later and another visit to the market; a generous pile of lotus root seemed to beckon. (Technically lotus "root" isn't a root but the rhizome of the lotus). "I wonder what I could make with it." It has a mild crunch when fresh that turns savoriness when stewed, but without any decent recipes up my sleeve, I kept walking.
The siren call grew stronger with each trip to the marketplace. Lotus root transitioned from curiosity to obsession. It would catch my eye as I shopped, pulling me over to lift segments, checking their freshness and heft. I started hunting for recipes and daydreaming about lotus root during work. (Boss: that's just a figure of speech. I was working the entire time, not googling or daydreaming. Honest.)
The recipe below is an elaboration of a brief sidebar in a recent Saveur. The chips work well enough on their own, but can be paired with anything from hummus to guacamole. For visual interest, slice up an okinawan sweet potato and a white sweet potato. Cook them in separate batches according to the same directions below then toss together to serve..
Lotus Root ChipsSpecial equipment needed: thermometer and a mandoline or food processor.
- 12-18 inches lotus root, about 3-4 segments
- vegetable oil for frying
- coarse sea salt, or your favorite flavored salt like lemon or kiawe-smoked
Heat 1 inch oil to 300 degrees in a frying pan. While that's coming up to temp, trim rough ends off each lotus root segment and remove out skin with a peeler. Thinly slice the root with a mandoline or the slicing blade of a food processor. I seriously doubt you can slice this thin enough and consistent enough by hand, but you're welcome to try.
Gently slide sliced root into the hot oil and separate with chopsticks or tongs. The temperature will drop to about 250 degrees as the moisture boils off. Once you see the temp climbing back around 280 degrees, remove a chip and taste it for a nice crunch. You don't need the thermometer, but I found it helpful the first time for keeping an eye on progress. Now that I have a feel for how the chips cook in the oil, I might skip the thermometer in the future.
When done, drain the chips on paper towels and salt generously while still warm.
Hi Alan - I agree, a mandoline will make cutting renkon thinly much easier - I could never cut them thin, nor straight enough by hand!
"Renkon." I've learned a new Japanese word today :)
I've been wanting to try this for a while; ever since I saw the recipe in Saveur - I just haven't found a readily available source for lotus root here in Oregon! I like your blog! I found it while doing a search for food blogs in Hawaii - and I'm glad to see that there are a few there! We're moving to Honolulu for work early next year, so I'll definitely be back (and hopefully I can try this recipe then!).
Michelle, lotus root availability sounds like a common problem in most US locations, and the canned stuff simply doesn't compare. Thanks for stopping by!
Alan,
I've never seen lotus root before, but from your picture, I think they are quite pretty!
Embla, it only looks that nice when sliced. As a whole rhizome, you could walk right by without a second thought.
Hi,
I came upon your site while researching water lily and lotus rhizomes and their culinary use. I have the fortune of living near a large source of water lilies and am intrigued by their culinary potential. I understand that 100 years ago, native americans were still harvesting the roots in our nearby march/lake. Since then, I know of no one who uses them for food. In my research I have learned that they need to be harvested in late Septembwer or early October. I have also found many recipes of great variety. I am still not sure if there is a great culinary difference in the lilies (or lotus?) in my lake versus the various types I see listed in websites. Do you know, can most any lily/lotus rhizome be eaten with similar results?
Tina,
Honestly, I have no idea about other lily/lotus rhizomes. My experience in this area has been limited to what I can buy in the marketplace. Sorry I can't offer more information...
Hi,
Wow cool recipie I am from New Zealand and in the lucky position of having a whole pond filled with lotus, so I cant wait to try it out.
Tina As i sell lotus(rizhomes) and sections of waterlilly (roots) to other avid water gardeners i can tell you that the root structure is compleatly different. I dont know about native americans eating the roots of waterlilies but if you find out anything let me know as i have a small lake with 6 different varietys and would like to eat them too in fact if it grows and can be eaten I WANNA EAT IT.
You can also eat the stalks of the lotus plant in salads the fresh seeds can be roasted and salted and taste similar to almonds. and all parts of the plant are used for different things in chinese medicine.
Not to mention the lotus flowers Religious symbolizim in India.TRULY A FACINATING PLANT TO STUDY.........AND EAT
Blue Lotus, you're clearly more of an authority on the lotus plant than I am. My experience consists of being able to reliably identify it on the produce shelf then slice it for the chips above :) I know several of my mother-in-law's Japanese stews incorporate it as well, but I've never tried making them myself.