something starchy? Fry it in oil! It's the American
I'll admit that I'm being lazy here. Two recipes,
one HTML page. Hey, they're both made pretty much the
same way, so I'm being economical, not lazy.
Yes, that's the ticket.
Anyway, which are you going to fry?
- If it's taro root, peel it - tips on that here
- and then slice it into thin coins, 1/8" thick.
Or you can use a peeler to slice it even thinner.
When you've got it all peeled put it in a colander
or strainer and rinse it to wash off the white juice.
Shake out as much of the water as you can.
- If it's lotus root, it should be parboiled for
10 minutes and sliced into coins, again about 1/8
After you've prepared whatever you're gong to fry,
get a frying pan and heat up about 1/4" of oil
to 300-350 degrees. When the oil is hot, put in the
sliced stuff, a few pieces at a time, spreading the
pieces out so they don't stick together. Cook them until
they start to brown. Taro chips will brown on the edges
but remain light in the center. Lotus will brown just
a little on the surfaces. After one side browns, turn them over and let
the other side cook. When both sides are nicely browned,
remove that batch of chips from the oil, set them on
a paper towel to drain, and press another paper towel
on top to blot up the oil on the top sides. Repeat with
the next batch until you run out of stuff to fry.
A variation: lotus root can be fried on an oiled
frying pan, as opposed to frying in a pan of oil. The
process and result is pretty much the same; they just
brown slightly differently.
After frying, lotus root will be firm. Taro root
will be crispy on the edges and soft in the middle,
and will taste good with salt.