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Deep-fried lotus root | kattyanneru recipe transcription

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kattyanneru

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Ingredients

lotus root : 200g
マヨネーズ : 大さじ1
(A)酒 : 小さじ2
(A)醤油 : 小さじ1
(A)おろしニンニク : 小さじ1
(A)おろし生姜 : 小さじ1
片栗粉 : 大さじ3
パン粉 : 大さじ4
サラダ油 : 適量

Time required

30minutes

Procedure

1) Preparing the lotus root 00:40
Peel the skin off the lotus root and cut into round slices about 1cm wide.
Cut large ones in half.
Soak in vinegar water (not listed) for 5-10 minutes to remove harshness.
Drain in a colander.
2) coat and coat 01:19
Put (A) in a bag and mix.
Add 1, close the mouth of the bag, and shake to incorporate the seasoning.
Add potato starch.
Close the bag and shake to mix.
Add bread crumbs.
Close the bag and shake to mix.
3) heat up 02:10
Put salad oil about 5mm to 1cm high in a frying pan.
Heat over medium heat.
Arrange 2 in the frying pan.
Heat over medium heat for 2 minutes 30 seconds to 3 minutes.
Flip over when the bottom hardens and turns brown.
Heat for 2 minutes 30 seconds to 3 minutes.
Take it out and drain the oil.
4) 盛り付ける 03:45
皿に3を盛り付けて完成。

Point

・If the lotus root is large, cut it in half to make it easy to eat.
・During step 2, the bread crumbs don't have to stick like fried food.
・During step 3, if the bread crumbs are removed from the bag, press down on the bag to apply the bread crumbs to the lotus root.
・During step 3, the batter comes off, so when you turn it over, heat it almost without touching it.
・By using a bag, you can cook with less oil when heating without getting your hands dirty.
・Ideal for snacks, side dishes, and lunch boxes.