Graine A Voler Appetizer Recipes

by Janelle Folse

The Graine A Voler is the Cajun French term for the seedpods of the lotus plant. These wild growing plants flower in summer months and are found in freshwater bayous, ponds, and lakes. Many south Louisianans consider the seed of the lotus, or Graine A Voler, a delicacy and have found many ways to cook the seed and the plant.

Graine A Voler Relish

1-1/2 cups roasted seeds (see notes)
3 ripe peeled Roma tomatoes (seeds and membranes removed)
1/4 cup cilantro leaves
1/4 cup minced red onion
1 Tbsp minced garlic
1 Tbsp fresh lime juice
2 tsp kosher salt (to taste)
2 Tbsp Extra Virgin Olive Oil
2 rinsed chipotle peppers (to taste)

Add all ingredients to the food processor and process to desired consistency

-Roasting seeds: Peel seeds, cut in half, remove bitter green stem
-Rinse seeds in hot water, cold water causes a hardening reaction to outer shell
-Pour seeds into gallon zipper bag, drizzle with olive oil & creole seasoning and shake until completely coated
-Roast in oven at 400 degrees for 30 minutes
-Be creative with seasoning (sweet, spicy, Cajun, Mexican)

Graine A Voler Fries (Fried Lotus Pod Stalk)

4 Lotus pod stalks (peeled and cleaned)
2 cups flour
1 cup Louisiana Fish Fry (cut with 1 cup corn meal)

Egg wash Directions: Peel stalks with potato peeler, soak in vinegar water and scrub clean with a vegetable brush. Lay peeled stalks out to dry on a paper towel. Cut into 'french fry' size strips. Batter fries similar to battering fish. *First coat with flour & seasoning, dunk in egg wash, then coat with Louisiana Fish Fry batter (dry, wet, dry). Fry in peanut oil, similar to frying fish, for about 1-2 minutes. Serve with Graine A Voler relish.