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Crispy fried lotus root cakes with a crunchy, savory filling are a unique street food. A vegetarian, family-friendly snack with fresh, earthy flavor.
Peel the lotus roots, then slice them into 1/4-inch thick rounds. Soak the slices in cold water with a bit of vinegar to prevent browning.
In a bowl, crumble the firm tofu using your hands until it resembles fine crumbles. Finely grate the carrot and chop the green onion, then mix both into the tofu.
Add soy sauce, sesame oil, black pepper, and salt to the tofu mixture. Stir until the flavors are evenly combined for the filling.
Pat the lotus root slices dry. Take two slices, sandwich a spoonful of the tofu filling between them, pressing the edges gently to seal.
Combine all-purpose flour and cornstarch in a shallow dish. Dredge each cake well in the flour mixture, ensuring an even coating.
Heat vegetable oil in a large skillet over medium-high heat. Once a small piece of batter bubbles instantly, carefully add the lotus root cakes.
Fry each side for about 3-4 minutes, adjusting heat to prevent burning, until golden brown and crispy. Do not overcrowd the pan.
Remove the fried cakes with a slotted spoon and drain on paper towels. Let cool for 2-3 minutes before serving for the crispiest texture.
