Crispy Lotus Root Pancake (莲藕煎饼)
This is a great breakfast item to try. Lotus root has a pretty high starch content, so these pancakes are crispy on the outside and tender on the inside, kind of like hash brown. You can serve it with your favorite chili sauce or ketchup, but they are delicious on their own.
300 grams of lotus root
¼ cup of all-purpose flour
1.5 tsp of soy sauce
1 tsp of hoisin sauce
½ tsp of salt
2 tbsp of diced scallions
White pepper, to taste
2-3 tbsp of oil to pan fry
Peel the lotus root, then use the largest teeth on your grater to grate the lotus root into a big mixing bowl. Souped Up Tip: keep one lotus root joint and use it as a handle to safely grate the lotus root to the end.
Add 1/4 cup of all-purpose flour to the grated lotus root, then season with 1.5 tsp of soy sauce, 1 tsp of hoisin sauce, some salt, and white pepper to taste. Add the diced scallions and crack in 1 egg. Mix well, then roughly divide it into six batches.
Heat your frying pan until hot, then drizzle a generous amount of oil and swirl it to cover the pan. Carefully add one portion of the lotus root batter. Use a spoon to flatten the batter into a 4-inch pancake. Keep adding the rest of the lotus batter.
Fry the pancakes over medium heat for 2-3 minutes each side or until golden brown. Remove them from the frying pan and serve with your favorite dipping sauce.