19. November 2012 · Categories: Recipes

By Carly DeFilippo

Thanksgiving is a meal built on family traditions. So if your brood is stuck on turkey, cranberry sauce and stuffing, why not shift your creativity to an unusual side dish? This holiday, we’re inspired by lesser-known root vegetables, like lotus root. Fry them up for a cocktail snack to satisfy starving chefs (or to keep hungry guests out of the kitchen).

FRIED LOTUS ROOT CHIPS

Yield: Makes a lot

2 lotus roots, peeled
Vegetable oil to fry
Kosher salt to taste
Pinch of cayenne pepper (optional)

  1. Thinly slice the lotus root using a mandolin. (If not frying right away, hold in water with vinegar or lemon juice to prevent oxidation.)
  2. Heat 2 inches of oil in a heavy pot to 360° F.
  3. Pat the sliced lotus root dry with paper towel, and fry in batches until golden (they will continue to brown once removed, so don’t overcook).
  4. Transfer to a rack over a rimmed sheet pan, and sprinkle with salt (mix in a bit of cayenne pepper to the salt, if a spicier chip is desired).
  5. Cool to room temperature and enjoy!

 

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