Nadroo Korma
The first time I ate these—I was in Delhi—I was convinced they were pork rind; that’s how crisp and delicious they are. Frying them is foolproof, and they rank with the great finger foods of the world. Lotus roots are sold at many Asian markets and top-notch supermarkets as well.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Corn, grapeseed, or other neutral oil as needed
2 lotus roots, 1 to 2 pounds, peeled and cut into matchsticks 2 to 3 inches long
1 teaspoon pure chile powder, like ancho or New Mexico, or to taste, optional
1 teaspoon Fragrant Curry Powder (page 593), or other mild curry powder, or to taste, optional
Salt to taste
Preparation
Step 1
Put at least 2 inches of oil in a saucepan or other deep vessel and heat over medium-high heat to about 350°F on a deep-frying thermometer.
Step 2
Add a handful of lotus root pieces and cook, stirring occasionally, until crisp, about 3 minutes. Drain and repeat with the remaining lotus root.
Step 3
Sprinkle with the seasoning(s) of your choice and serve immediately.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
