Letting the lotus root shine

I can't get over how visually appealing lotus root slices are!  Up until last week, I'd never cooked with lotus root before, but now that I have a package of slices sitting in my refrigerator, I'm having a lot of fun figuring out different ways of using it.

Originally, I bought lotus root (conveniently pre-peeled and pre-sliced) to make the yeongeun wanja jeon that I posted about last time.  But having the lotus wrapped up in the center of the wanja jeon patty was no way to show off its beautiful pattern.

So I sliced the pieces of lotus root into 1/8-inch slices, deep-fried them until crisp and golden, and sprinkled liberally with sea-salt.  And voila, lotus root chips!

Then I needed something to go with them, and for some reason the idea of tomato jam came to mind.  The two make for a great combination: salty, crunchy chips with a soft, sweet-and-sour tomato jam.  A good-tasting, good-looking appetizer, with the lacy lotus root fanned out in display!


Lotus Root Chips

Fill a frying pan 1/2-inch deep with vegetable oil and place over medium-high heat.  Slice peeled lotus root into 1/8-inch slices.  When oil is hot enough that it crackles in contact with a test slice, add the lotus root slices and fry until golden brown.  Drain fried slices on paper toweling and sprinkle generously with sea salt while still warm.

Tomato Jam

4 Roma tomatoes, blanched, peeled, and diced, with juices
1/2 cup finely minced shallot
2 Tbs. red wine vinegar
1 Tbs. (packed) brown sugar
1/2 tsp. sea salt
2 Tbs. sundried tomatoes (packed in olive oil), minced

Place all ingredients in a medium saucepan and bring to a boil.  Cook uncovered over high heat, stirring occasionally to prevent the bottom from burning, until jam reduces to about 1 1/4 cups.