Vegan Lotus Root Tempura

These vegan Lotus Root Tempura are such a pretty appetizer! For the perfectly crisp and light tempura batter, I am using sparkling water, corn starch, and all-purpose flour.

Course Appetizer, Side Dish, Snacks

Cuisine American, Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 255kcal

Author Bianca Haun | Elephantastic Vegan

Equipment

Ingredients

15 slices lotus root
frying oil e.g. rapeseed oil (approx. 1 1/2 cups of oil depending on the size of the pot)

For the Tempura batter

3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup sparkling water

US Customary - Metric

Instructions

Let the frozen lotus root thaw at room temperature.
In a bowl, whisk together the flour, corn starch, salt, and sparkling water for the tempura batter. You can adjust the consistency by adding more flour if it’s too runny or more sparkling water if it’s too thick. The batter should be thick enough to stick to the lotus root, but thin enough so that it runs through the holes of the lotus root.
Heat the frying oil in a pot (or small wok) to 350°F/175 °C. You won’t need much oil, but the lotus root should swim in it.
Dip the Lotus Root into the tempura batter and immediately add them to the oil. Work in batches to prevent overcrowding in the pot.
Let them fry for approx. 4 minutes until crispy.
Place the lotus root tempura on a paper towel to remove excess oil. Sprinkle them with more salt, drizzle with sriracha mayo and sprinkle with fresh cilantro. Enjoy!

Nutrition