Air fryer recipe · Sides
Crispy Lotus Stem
Crunchy lotus stem fries with a light spiced coating. A crisp, unusual side.
- 18 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 85kcal
- 0.4 gprotein
- 5.2 gcarbs
- 7.1 gfat
- 0.3 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- lotus stem250 g
- oil1.5 tbsp
- rice flour2 tbsp
- red chilli powder1 tsp
- saltto taste
Method
Slice the lotus stem
Peel the lotus stem and slice it thinly on a diagonal, then rinse well and pat completely dry. Thin, even slices crisp right through, and drying them off first stops the coating going gluey in the basket.
Coat evenly
Toss the slices with the oil, rice flour, red chilli powder and salt until evenly coated. The rice flour forms a light crust that turns crackly crisp, while the oil helps it brown to an even golden colour.
Arrange in the basket
Spread the slices in a single layer in the basket without overlapping. Lotus stem needs dry heat on every face to crisp, so crowding the layer traps steam and leaves some slices soft and chewy.
Air fry
Air fry at 190°C for 18 min, shaking every 5 min so the slices cook evenly. They are ready when crisp and golden all over with no bendy, soft pieces left in the middle of the batch.
