Clean the lotus roots thoroughly under running water.

Peel the lotus roots using a vegetable peeler.

Slice the peeled lotus roots into 0.5 cm thick pieces.

Soak the slices in water mixed with 1 tbsp vinegar for 5 minutes.

Boil water in a pot and add 1 tsp salt.

Blanch the lotus root slices in the boiling water for 20 seconds, then remove.

Rinse the blanched slices under cold water 2-3 times.

Drain the slices in a colander to remove excess water.

Mix tempura flour, eggs, and water in a bowl to create a batter.

Dip the drained lotus root slices into the batter.

Heat olive oil in a frying pan over medium heat.

Place the battered slices into the pan and fry over medium heat.

Flip the slices occasionally to ensure even cooking on both sides.

Remove the fried slices and place them on a tray lined with parchment paper.