How to make delicious lotus root dumplings? How to make crispy lotus root dumplings at home?

1.

Wash the lotus roots, remove both ends and peel them. Use a grater that can rub the lotus root into a fine powder.

2.

I really only have one lotus root left...that’s all I can get out.

3.

Use gauze to squeeze out the water from the wiped lotus root. On the left is the minced lotus root after squeezing out the water, and on the right is the squeezed juice. Pay attention to the shape of the minced lotus root in the bowl on the left, it is quite crowded. Only minced lotus root in this form can keep it from falling apart when fried for a while. So we don’t need flour, starch, glutinous rice flour and the like. 100 lotus root balls.

4.

Stir evenly the salt, pepper and MSG in the lotus root (I used vegetable MSG, so the little red dots you can see in some pictures are carrots).

5.

Shape into a solid ball with your hands. Be sure to pinch it tightly so it doesn't fall apart. You can make a small ball first, and then pinch the minced lotus root bit by bit. My quantity is really too small, so I can only make this small one. Ordinary lotus root balls are bigger than ping pong balls.

6.

It is recommended to knead the lotus root balls first and then fry them together. Because pinching takes some time, it's not easy to be in a hurry.

7.

Heat the oil and add the lotus root balls.

8.

Fry until golden brown, remove and drain.