Local Harvest

Delta Marina located in Empire, Louisiana

Graine A Voler – Entrée & Dessert

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.

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 Double Battered Sac-a-lait

1 lb fresh sac-a-lait fillets
2 cups Cajun roasted Graine A Voler seeds (see note)
1 cup Louisiana Fish Fry
Egg Wash
Hot Sauce & Creole Seasoning
Peanut oil (for frying)

Directions:
-To roast seeds, first, toss in olive oil & seasoning.  Layer on a foil-lined cookie sheet, bake at 400 degrees for 30 minutes.  Let cool & mince in food processor
-Lightly season fish with hot sauce and creole seasoning, set aside
-set up battering station as such: *Fish fry – egg wash – minced/ roasted seeds
-Lightly coast fish in the fish fry, then dip in egg wash, and press into seeds
-Add to hot grease and fry.  Seed coating can easily burn so watch closely
Note: Peel seeds, cut in half and remove the bitter green middle

Notes:
-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 Swamp Candy

2 cups honey-roasted Graine A Voler (see notes)
Coarse sea salt
1 cup dark brown sugar
2 sticks real butter (unsalted)
2 Tbsp extra virgin olive oil
honey

Directions:
-Toss seeds into olive oil in a plastic zipper bag, pour into a foil-lined sheet pan
-drizzle with honey and roast at 400 for 30 minutes (until brown)
-In a heavy saucepan… add butter, sugar, and vanilla.  Bring to a boil on medium heat, stir for 1 minute
-Carefully pour caramel mixture onto seeds, sprinkle with sea salt
-Move pan to freezer until just hardened (about 30-45 minutes)
-Use a metal biscuit or cookie cutter to cut into circles

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