Deep fried Renkon
This is the real Heaven on a Stick.
Thick sliced of fresh Renkon (Lotus root). Washed and white. About half an inch thick. Crumbed lightly and then deep fried relatively slowly on a butterfly skewer. Eaten straight from the kitchen and dipped in Ponzu sauce, they have to be my favourite thing in the world at the moment. Try beating that.
I’ve seen renkon in local Japanese supermarkets, vacuum-packed in a clear liquid and stored in the refrigerated section. Since I can’t read Japanese, I’m crossing my fingers that you’re familiar with it and can tell me whether it’ll work with your skewered fried renkon?
Hi Kaoko
I would be very surprised if it didn’t work. I haven’t seen renkon sold like that in Japan, but I would be surprised if it didn’t make excellent fried renkon as described.
Thanks
Tom