Crispy and Delicious Low-Sodium Lotus Root Pancakes
The Best Low-Sodium Lotus Root Pancake Recipe: Healthy and Texturally Amazing
Lotus root is known for its health benefits, but it’s often limited to stir-fries or braised dishes. Today, I’m sharing a recipe for ‘Lotus Root Pancakes’ that highlights the root’s wonderful crispiness, allowing you to savor its natural flavor without many additional ingredients. These pancakes are perfect as a side dish for rice or as a delightful snack with makgeolli. Let’s make these delicious lotus root pancakes together!
Ingredients
- 1 lotus root (sliced thinly, about 0.3mm thick)
- 1/3 cup all-purpose flour or pancake mix
- 1/3 cup water
- 1 tsp soy sauce (for color and a hint of umami)
Cooking Instructions
Step 1
First, thoroughly wash and peel the lotus root. Then, slice it thinly to about 0.3mm thickness. Slicing it too thick will result in longer cooking times and a less satisfying texture. Thin slices are key to achieving a crispy and delicious pancake.
Step 2
In a wide pot, bring plenty of water to a boil with a pinch of salt. Once the water is boiling, add the sliced lotus root and blanch for a very short time, just about 10-20 seconds. Be careful not to over-blanch, as this will diminish the lotus root’s crispness.
Step 3
Drain the blanched lotus root thoroughly in a colander. Any remaining moisture can make the batter watery, so you can also gently press it with paper towels to absorb excess water.
Step 4
Now, let’s make the batter, which is the heart of these delicious lotus root pancakes. In a bowl, add the pancake mix (or all-purpose flour) and sift it. This step helps make the batter smoother. Gradually add the water while whisking or stirring with a spoon until well combined. The batter should have a consistency that flows smoothly. Add 1 teaspoon of soy sauce for a nice color and a subtle savory flavor.
Step 5
Dip the drained lotus root slices directly into the prepared batter, ensuring both sides are evenly coated. By skipping the extra dusting of dry flour and dipping directly into the batter, you’ll achieve an even thinner and crispier pancake. If too much batter adheres, gently shake off the excess.
Step 6
Place the batter-coated lotus root slices onto a preheated pan. Using an electric griddle makes cooking much easier as it eliminates the need for temperature control and ensures even cooking. If using a regular frying pan, maintain medium-low heat.
Step 7
Generously add oil to the pan, then pan-fry the lotus root pancakes until they are golden brown and crispy on both sides. They are ready when they develop a beautiful golden hue as they cook. Enjoy them immediately while warm to best experience their crisp texture and savory flavor. You can also serve them with soy sauce or a side of seasoned soy dipping sauce according to your preference.
