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 the bitter green stem
-Rinse seeds in hot water, cold water causes a hardening reaction to the outer shell
-Pour seeds into a gallon zipper bag, drizzle with olive oil & creole seasoning and shake until completely coated
-Roast in the 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 cornmeal)

Egg wash Directions: Peel stalks with a 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 battered 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.