Total Time
45 Mins
Yield
Makes about 5 cups (4 oz.)
Jeffery Cross

How to Make It

Step 1

Peel lotus root with a vegetable peeler and cut into 1/8-in. slices. Soak in a large bowl of water with lemon juice 20 minutes, then drain and pat dry. Mix salt and five-spice powder together in a small bowl.

Step 2

Pour enough oil into a medium pot to come 2 in. up sides. Heat oil until it registers 325° on a deep-fry thermometer.

Step 3

Fry chips in small batches until golden, then put on a plate and sprinkle each batch with a little five-spice mixture while chips are still hot.

Step 4

*Buy lotus root at Asian markets.

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