Peel the skin-off the lotus root. Cut into bite-sized section (Don't cut them too thin - or else it turn into a potato chip)
Fill a mixing bowl with cold water. Place in vinegar (1T). Then place-in the lotus root pieces. Let them soak for 10 minutes.
While you wait, let's make the tempura batter: Mix flour (2T) with water (1/3 cup). Season with few shakes of salt. Also, add 3-4 good shakes of parsley. Give a thorough stir.
After 10 minutes, drain the water and thoroughly rinse the lotus pieces under the faucet - get the vinegar scent off. Set aside and let it drip-off any excess water.
Now, fill a plastic bag with some flour (1/2 cup should be enough). Place the soaked lotus pieces inside. Twist off bag and give it a nice shake. You'll end up with nicely-coated lotus pieces.
Now, take out a large frying pan or wok. Place oil in and place on medium heat.
While you wait for the oil to get hot, drop one ice-cube into your tempura mix - to make it extra cold.
Then, place each coated lotus root piece into the tempura batter. Carefully place each piece into the hot oil.
Let it fry until you get a slight browning on the pieces. Pick them out and set aside. It's ready to eat.
Optional: Make a soy-sauce dip - mix soy sauce (1T) with a few drops of vinegar. Add a few shakes of sesame seeds. Bon Appetit!