GATHER JOURNAL

Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Spiced Lotus Chips

Amuse-Bouche from Issue 1 – Summer 2012 – Float

Subtly sweet and vitamin- and fiber-rich, the lotus root, or renkon in Japanese, is weird and wonderful: an alien-like gourd that can grow in three sections, a confluence of delicate filigree inside. Seek out ones that are a paler tan; a darker brown hue means they are older.

serves snack for 6



  • 2 sections of fresh lotus root
  • 6 cups vegetable oil
  • Old Bay seasoning

  • 1

    Peel lotus root and thinly slice using a mandolin type slicer. press slices between paper towels to remove excess moisture.
  • 2

    Heat oil in a medium saucepan to 350°F, checking temperature with a thermometer (if you don’t have a deep-fry thermometer, heat until a piece of bread browns quickly). Fry chips in small batches, stirring now and then, always maintaining the temperature of the oil, until just pale golden, about 2 minutes. (Chips will get deeper golden as they cool.)
  • 3

    Transfer to paper towels to drain and dust generously with Old Bay seasoning.