Salads
Salt and Vinegar Lotus Root Chips
Ingredients
- 1 ea. Lotus Root, peeled and thinly sliced
- ½ c Distilled White Vinegar
- 2 c Water
- 3 c Peanut or Vegetable Oil
- 1 tsp. Sea Salt
PREPARATION
Submerge lotus root in vinegar and water at room temperature for at least 1 hour and up to 4 hours. Rinse, drain and pat slices dry. Heat oil to 365°F and fry in batches until crispy and golden 3 to 4 minutes. Sprinkle with sea salt.
André Darlington | BAR MENU: 100+ Drinking Food Recipes for Cocktail Hours at Home