Fried Taro and Lotus Chips
Using a mandoline or other mechanical slicer, slice the taro and lotus into very thin rounds. Soak in a large bowl of cold water to prevent discoloration and to remove excess starch.
In a large heavy pot, heat enough vegetable oil to come halfway up the sides of the pan to 350 degrees F.
Drain the taro and lotus completely and pat dry with paper towels. Add in batches to the hot oil, being careful not to overcrowd, and cook, stirring occasionally, until golden brown, about 2 minutes.
Remove with a slotted spoon or spider and drain on paper towels. Season lightly with Essence. The chips will crisp as they cool; serve at room temperature.Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe courtesy Emeril Lagasse, 2003
Recipe courtesy of Bobby Flay