For the Love Of Mangoes

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Lotus Root Chips with Truffle Aioli

Panfried Lotus Root and dip
Prep Time5 mins
Cook Time30 mins

Equipment

  • Mandolin slicer

Ingredients

  • 1 medium-sized lotus root
  • 1/2 cup coconut or avocado oil
  • 1/2 tsp salt
  • 2 tbsp mayonnaise
  • 1/4 tsp garlic powder
  • 1/4 tsp truffled salt

Instructions

  • Mandolin slice the lotus root 1-2mm thick.
  • Rinse in cold water. Dry well with a clean tea towel.
  • In a small frying pan, bring oil to high heat. Use tongs to place 2-3 pieces at a time into the hot oil. Flip after 10 seconds. Don't 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 a small mixing bowl and serve in ramekins.

 

 

Categories
Snacks

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Comments

  • avatar image
    Snuffy, December 5, 2017
    Reply

    I am going to have to try these, they look so interesting! And I have the same problem with the light (or lack there of). I even resort sometimes to figuring out how to take pictures on my lunch break outside my office!

    • avatar image
      theloveofpaleo, December 5, 2017
      Reply

      LOL! The office is even worse cause it’s fluorescent light. 🤢 I wouldn’t judge you haha

      • avatar image
        Snuffy, December 5, 2017
        Reply

        True. I sneak out to a “wooded” area by the parking lot!

  • avatar image
    Colleen, December 5, 2017
    Reply

    I tried lotus root for the first time EVER this weekend. I sautéed eat. It is AMAZING! I can’t get over the incredible texture and taste. I couldn’t stop eating it. I’ll try it baked next time…

    • avatar image
      theloveofpaleo, December 5, 2017
      Reply

      Sautéed sounds sooo good too! Maybe I’ll just make one of those posts “8 ways to eat…” and overdose on lotusroots 🤤