A recipe for making lotus root slices

• 1 lotus root
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable oil for frying
• Optional: sesame seeds for garnish

Instructions:

1. Peel and slice the lotus root:

   • Wash the lotus root thoroughly under running water to remove any dirt.
   • Use a vegetable peeler to peel the tough outer skin of the lotus root.
   • Slice the lotus root into thin, round slices. You can adjust the thickness according to your preference, but about 1/4-inch (0.6 cm) thick is a good starting point.

2. Prepare the seasoning mixture:

   • In a mixing bowl, combine the cornstarch, salt, black pepper, and garlic powder. Mix well to create a dry seasoning mixture.

3. Coat the lotus root slices:

   • Place the lotus root slices into the seasoning mixture bowl.
   • Toss and coat the slices evenly with the seasoning mixture. Make sure each slice is well coated.

4. Heat the oil:

   • In a deep frying pan or wok, heat enough vegetable oil to cover the lotus root slices. Heat the oil to around 350°F (175°C).

5. Fry the lotus root slices:

   • Carefully add the coated lotus root slices to the hot oil in batches. Do not overcrowd the pan; fry them in batches if necessary.
   • Fry the slices until they turn golden brown and crispy, which should take about 2-3 minutes per batch.

6. Drain and garnish:

   • Once the lotus root slices are crispy and golden, remove them from the oil using a slotted spoon or tongs.
   • Place the fried slices on a plate lined with paper towels to drain any excess oil.
   • Optionally, sprinkle some sesame seeds on top for added flavor and garnish.

7. Serve and enjoy:

   • Serve the lotus root slices immediately while they are still warm and crispy.
   • You can enjoy them as a delicious and healthy snack or as a side dish with your favorite dipping sauce.

* Note: Be cautious when working with hot oil, and always use proper safety precautions. Keep children and pets away from the cooking area while frying.