Photo: Korea Ministry of Food and Drug Safety

Colorful Fried Lotus Root

Name: Colorful Fried Lotus Root
Cuisine: South Korea
Ingredients: 22.18 g Peeled lotus root; 2.12 g Beet; 2.12 g Spinach; 1.52 g Curry powder; 0.3 g Dried shrimp; 2.25 g Starch; 4.25 g Tempura (frying) mix; 0.05 g Salt; 500 ml Vegetable oil

알록달록연근튀김

Side dish · Fried

Side dishesCourse

67kcal · per serving

Not spicySpice

No pork

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Recipe

Colorful Fried Lotus Root

Not spicyNo porkNo meat or alcoholContains: gluten, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Peeled lotus root깐연근
22.18 g
Beet비트
2.12 g
Spinach시금치
2.12 g
Curry powder카레가루
1.52 g
Dried shrimp건새우
0.3 g
Starch전분
2.25 g
Tempura (frying) mix튀김가루
4.25 g
Salt소금
0.05 g
Vegetable oil식물성기름
500 ml

Nutrition per serving

67kcal

10.2gCarbs

1.1gProtein

2.4gFat

103.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Slice the lotus root thinly and soak in cold water to remove the starch.
Finely grind the dried shrimp.
Blend the spinach and beet separately in a blender to prepare juices.
Mix the tempura mix with the shrimp powder and water to make a batter.
Add the spinach, curry, and beet to the batter separately to make 3 colors of batter.
Coat the lotus root with starch powder, then with batter, and fry until crisp.

💡 TipGrinding in dried shrimp adds a nutty flavor and keeps salt to a minimum.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.