Snowflake fries

Yep, the lotus root worked. I promised to update how some of my potato alternatives worked and I'm happy to report that the lotus root was successful (see my previous post, "Potato or potato," from 2-17-06). The lotus root, as you can see from the photo, has air chambers, giving it a pinwheel or "snowflake" shape if sliced. So, I decided to fry some and call them snowflake french fries. The lotus root is easy to work with. You cut off the ends, slice it like a potato and then cut as you desire. Most people stir fry them, enjoying them as a crunchy addition to their meals. I may try that next time. Frying is trickier because they cook quickly and it's easy to overcook. I fried in a pan set at medium-high for about 4 min. each side, thinly sliced. Actually, I turned them when I could see the edges starting to brown. You want that tan-brown color rather than the deep brown. Add some sea salt and ketchup.


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