AI-generated imagePan-Fried Lotus Root with Glutinous Rice Crust (2)
Thinly sliced lotus root is blanched, dusted lightly with glutinous rice flour and pan-fried until the coating is cooked and crisp.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and peel lotus root, slice about 3–4 mm thick and briefly soak in water with a teaspoon of vinegar.
- 02
Rinse and blanch the slices in boiling water until they start to soften; drain and pat thoroughly dry.
- 03
Season lightly with salt, dust both sides thinly with glutinous rice flour and shake off excess.
- 04
Heat oil in a pan over medium-low heat and arrange lotus root slices in a single layer.
- 05
Flip once golden; pan-fry until both sides are crisp and no uncooked flour remains, then drain excess oil.
Helpful source links
Before you cook
Wash and blanch food-grade lotus root. Dry thoroughly before adding to hot oil to prevent splattering, and fully cook the rice flour coating. Check labels for manufacturing cross-contact.
Allergens: CHECK_GLUTINOUS_RICE_FLOUR_PACKAGING_FOR_CROSS_CONTACT
Image & source credits
AI-generated image.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
