I’ve been fairly self conscious of my photography skills for the last few weeks since the sun sets just after 4pm this time of year. I work until 4:30 so my natural light is limited to Saturday and Sunday. There’s no way I’m the only one who believes there’s no household substitute without installing a diffuser in the middle of my living room – and that’s just not good for the feng shui. The next few months will be some sombre shots but that’s the Canadian reality.
If you’ve never had lotus root, imagine a sweet potato with a floral taste and the consistency is a cross between potato and water chestnut. A colleague of mine introduced me to it this summer and I’ve been thinking of 800 ways to make it since then, the taste and texture stuck with me.
I baked the first batch and noted that it would be much better fried. I was right.
Cause I’m always right.
1 medium sized lotus root
1/2 cup olive oil
1/2 tsp salt
2 tbsp mayonnaise
1/4 tsp garlic powder
1/4 tsp truffle salt
Mandolin slice the lotus root 1-2mm thick. Like any starch, rinse in cold water. Dry well.
In a small frying pan, bring olive oil to high heat. Making sure the root slices don’t have much water on them, use tongs to place 2-3 pieces at a time into the hot oil. Flip after 10 seconds. Do not look away for even a second.
Once all the pieces are fried, toss in a large mixing bowl with salt.
Combine mayonnaise, garlic powder and truffle salt in small mixing bowl and serve in ramekins.
If this isn’t being served at every hipster pub in the next 5 years, I’ll be pissed.