Osmanthus Honeyed Lotus Root Crisps

Instructions

1. 1

   Peel the lotus root and slice it thinly, about 2mm thick. Rinse the slices under cold water to remove excess starch, then pat them thoroughly dry with paper towels.

   ~10 min
2. 2

   In a large bowl, toss the dried lotus root slices with cornstarch until evenly coated. This will help create a crispier texture.

   ~3 min
3. 3

   In a medium saucepan, combine honey, dried osmanthus flowers, and water. Heat over low heat, stirring until the honey is dissolved and the osmanthus flowers have infused their fragrance, about 5 minutes. Strain the syrup through a fine-mesh sieve to remove the flowers, and set aside.

   ~8 min
4. 4

   Heat vegetable oil in a wok or large skillet over medium-high heat. Carefully add the cornstarch-coated lotus root slices in a single layer, frying in batches if necessary to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and crisp.

   ~10 min
5. 5

   Remove the fried lotus root slices with a slotted spoon and drain on paper towels. While still warm, gently toss them in a clean bowl with the reserved osmanthus-honey syrup until lightly coated.

   ~5 min
6. 6

   Spread the coated lotus root crisps on a baking sheet lined with parchment paper. Let them cool completely to achieve maximum crispiness. They can also be briefly baked at 250°F (120°C) for 5-10 minutes for extra crunch.

   ~4 min