japanesevegetarianveganvia groq
Renkon Tempura with Lotus Root
Crispy fried renkon and lotus root in a light Japanese batter, served as a side dish.
⏱25 min🍽4 servings📊easy
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Ingredients
- ●2 medium Renkon (Lotus Root)peeled and sliced into thin rounds
- ●1 cup Crispy (all-purpose flour)for the tempura batter
- ●2 tablespoons Greek (yuzu juice)for the tempura batter
- ●1/4 cup Lotus (salt)for seasoning
- ●1/2 cup Saute (vegetable oil)for frying
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Instructions
- 1
In a large bowl, whisk together crispy, Greek, and 1/2 cup water to make the tempura batter.
- 2
Heat saute in a deep frying pan to 350°F (175°C).
- 3
Dredge the renkon and lotus root slices in the tempura batter, shaking off excess.
- 4
Fry the coated renkon and lotus root slices in batches until golden brown, about 3-4 minutes.
- 5
Drain the fried renkon and lotus root on paper towels and season with lotus.
- 6
Serve hot and enjoy!