Lotus Root Tempura
A recipe for Lotus Root Tempura inspired by the cookbook, The Art and Science of Tempura! Lotus root slices are dipped in a light batter and fried until golden.
Servings 4 Servings
Ingredients
- vegetable oil for deep-frying, Tempura Nakagawa uses a blend of refined cottonseed oil and light sesame oil
- 3/4 cup (180 milliliters) cold water
- 1 large egg yolk cold
- 3/4 cup (90 grams) cake flour plus more for dusting, ideally refrigerated overnight
- 2 tablespoons (15 grams) potato starch or cornstarch
- 1 pound (450 grams) fresh lotus root
Instructions
- Pour the oil in a large saucepan or wok to about 2 inches (5 centimeters) deep and heat to 350˚F (180˚C).
- In a large bowl, beat together the water and egg yolk until frothy.
- Sift in the flour and cornstarch. Stir until just combined, but not completely smooth, no more than a minute and ideally no more than 30 seconds.
- Peel the lotus root and cut crosswise into 1/2 inch (1.25 centimeter) thick slices. Use a towel to wipe away moisture.
- Dust the cut sides of the lotus root slice lightly in flour, then dip in the batter to coat, allowing any excess to drip off and making sure the holes are not covered. Transfer immediately into the heated oil.
- If the batter is too thick when coating the lotus root, mix in a little more cold water. If too thin and falling off, mix in a little more flour.
- Fry, turning occasionally, until golden on both sides, 4-5 minutes, then transfer to a towel-lined plate or rack. Remove any small leftover fried pieces of tempura batter as well.
- Repeat with remaining lotus root slices, letting the oil get back to 350˚F (180˚C) between batches.
- Serve immediately with Tentsuyu (Tempura Dipping Sauce) or a sprinkling of salt.