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10minutes
Cut the lotus root into half moons of 2 to 3 mm width.
Put lotus roots and potato starch in a plastic bag, shake, and sprinkle with potato starch.
Pour about 1mm of oil from the bottom of the frying pan, turn on the heat, and fry 1.
When it changes color, turn it over and fry it again.
Place on a wire rack to drain the oil and sprinkle with salt.
Finished serving on a plate.
・Peel the lotus roots.
・When sprinkling potato starch in step 1, shake or mix so that it covers the entire lotus root.
・In step 2, if you can't fry the lotus roots all at once, it's a good idea to fry them in several batches.
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