In this recipe, Burdock Root is cut into thin matchsticks, deep-fried in oil, and seasoned with salt. It’s very satisfying, crispy, and nutty…dare I say, better than potato fries!
Whenever I come across a new vegetable, I always consider frying it. Because we all know most foods tastes better deep-fried…especially vegetables (screw my health!). So when I found myself with more burdock root than I could handle, I decided to give my hypothesis a try.
Commence Mission: Deep-fried Burdock Root.
If you’re not familiar with burdock, you can learn everything you need to know about it here.
In short, it’s a root vegetable common in East Asian cuisine. Burdock is praised for its health benefits more than its culinary use. It’s often a key ingredient in medicinal and beauty products. But today, we’re not here for health reasons, heehee 😈.
Next time you’re at the Asian Market (even a Farmer’s Market!), look for the long and skinny burdock root. Make sure you buy a lot because you’ll want to make these addicting burdock fries more than once. I honestly wouldn’t be surprised if they get popular in restaurants and fast-food chains sometime in the future. They’re inexpensive, easy to make, and a “healthy” alternative to potato fries.
I hope you give them a try 🤤.
Burdock Root Fries vs. Potato Fries
This recipe is nowhere near as laborious as making classic potato french fries. For one, you don’t need to soak the burdock in cold water like most french fry recipes suggest. Burdock has no starch, so for maximum crunch and crispiness, we toss them in flour and starch. You also don’t need to pre-cook the burdock if you slice them thin enough (use a sharp knife like this one). But if you do want thicker fries, I suggest boiling them in salted water for 2 minutes before frying. Burdock is notoriously tough. Lastly, burdock has an incredibly mild nutty flavor that you won’t get from potato fries.
More Burdock Root Recipes
Burdock Root Salad (via JustOneCookbook)
Burdock Root Sushi (via Izzy Cooking)
BURDOCK ROOT FRIES
SERVES: 4⎪ DIFFICULTY: Intermediate⎪ FUNK: Casual
Mise en Place
- 1 pound burdock root, washed, scrubbed, and trimmed
- 1 tablespoon soy sauce
- 4 tablespoons all-purpose flour
- 2 tablespoons potato starch or cornstarch
- 1-quart canola oil
1. CUT THE BURDOCK ROOT
Thinly slice the burdock root on a diagonal so that each piece is 2 inches long. Then stack some slices and cut them into thin strips. Place them in a mixing bowl.
2. COAT THE BURDOCK ROOT
Toss the burdock fries with soy sauce. Then add the flour and potato starch; toss until evenly coated.
3. FRY THE BURDOCK ROOT
Have a baking sheet lined with paper towels nearby. Pour canola oil into a heavy-bottom pot. Bring to medium heat until it reaches 350F. Add a handful of burdock strips to the hot oil and fry until deep golden brown. Stir occasionally for even browning. Remove the first batch with a slotted spoon and drain on paper towels or a wire rack. Sprinkle with salt, fry another batch, and repeat. Devour immediately.
Did you make Burdock Root Fries? Let me know how it turned out and leave a comment below!