Lotus root, taro + sweet potato crisps

Lotus root, taro + sweet potato crisps

By
From
Poke
Serves
4 as a snack
Photographer
Matt Russell

These make a tasty and attractive looking snack. The addition of black sesame-flecked rice paper, although not essential, puffs up spectacularly when fried.

Ingredients

Quantity Ingredient
1 sweet potato
1 taro root, (available frozen from most Asian supermarkets, or just use another sweet potato)
150g lotus root, peeled and cleaned
1 dried rice paper sheet, (optional)
1.5 litres light flavourless oil, for frying
4 tablespoons sea salt
1 tablespoon togarashi powder

Method

  1. Thinly slice the vegetables, ideally using a mandoline. Break the rice paper into small shards and set to one side. Heat the oil in a high-sided pan or wok to 180°C. Deep-fry the vegetables and rice paper in small batches for about 1 minute until curled at the edges and lightly browned. Lift out with a slotted spoon and drain on paper towels.
  2. Serve immediately, sprinkled with salt and togarashi or whatever seasoning you like!
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