Crispy on the outside and tender inside, lotus root nuggets offer a delightful crunch with a mild, earthy flavor. Made from finely chopped lotus root and Korean pancake mix, these golden bites are fried to perfection and paired with a tangy homemade tomato-mustard sauce, creating a unique and satisfying snack.

Try this recipe from W Table.

Ingredients:

  • 150 grams lotus root
  • 2 tablespoons Korean pancake mix (buchim garu)
  • 1 cup cooking oil
  • 1 clove garlic
  • A pinch of salt

Sauce Ingredients:

  • 1 ripe tomato
  • 1/2 tablespoon whole grain mustard
  • 1 tablespoon corn syrup
  • A pinch of salt
  • A pinch of black pepper

(For 10 nuggets)

Instructions:

Peel the lotus root and cut it into small cubes. Grind it briefly with a clove of garlic until it is roughly chopped (Tip: Avoid over-blending; it’s better to retain some texture).

In a mixing bowl, combine the ground lotus root with salt and the pancake mix until well incorporated.

In a small pot, heat the cooking oil to 170 degrees Celsius.

Using a spoon, scoop the lotus root mixture into the hot oil and fry for 3 to 4 minutes until golden brown.

Remove the lotus root nuggets and drain on a wire rack to remove excess oil.

In a blender, puree the ripe tomato until smooth.

Add the tomato puree and remaining sauce ingredients to a pan and cook for 1 to 2 minutes, stirring, until the sauce thickens slightly.

Serve the fried lotus root nuggets on a plate with the tomato sauce on the side. (Tip: For an extra-crispy texture, fry the nuggets for another 30 seconds before serving.)

[Source: W table]