Fried Taro and Lotus Chips (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Ingredients:
1 pound taro, peeled |
1 pound lotus roots, peeled |
peanut or vegetable oil, for deep-frying |
essence, recipe follows |
Directions:
1. Using a mandoline or other mechanical slicer, slice the taro and lotus into very thin rounds. Soak in a large bowl of cold water to prevent discoloration and to remove excess starch.
2. In a large heavy pot, heat enough vegetable oil to come halfway up the sides of the pan to 350 degrees F.
3. Drain the taro and lotus completely and pat dry with paper towels. Add in batches to the hot oil, being careful not to overcrowd, and cook, stirring occasionally, until golden brown, about 2 minutes.
4. Remove with a slotted spoon or spider and drain on paper towels. Season lightly with Essence. The chips will crisp as they cool; serve at room temperature.
5. Essence (Emeril's Creole Seasoning):
6. 2 1/2 tablespoons paprika
7. 2 tablespoons salt
8. 2 tablespoons garlic powder
9. 1 tablespoon black pepper
10. 1 tablespoon onion powder
11. 1 tablespoon cayenne pepper
12. 1 tablespoon dried leaf oregano
13. 1 tablespoon dried thyme
14. Combine all ingredients thoroughly and store in an airtight jar or container.
15. Yield: about 2/3 cup
16. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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