This dish offers a wonderful variety of tastes and textures—it's sweet, salty, creamy, crisp, juicy. The mashed avocado can be served on a platter surrounded by the marinated lily bulbs and the chips. Or the avocado can be served atop the lotus chips and garnished with the salad as an hors d'oeuvre. A mandoline makes easy work of slicing the lotus root thinly.Plus: More Appetizer Recipes and Tips

Alan Tardi
July 1998


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, heat 1 inch of oil to 350°. Fry the lotus root slices, 4 or 5 at a time, until golden brown and crisp, about 2 minutes. Drain on paper towels and sprinkle with salt. Repeat until all of the slices have been fried.

  • In a bowl, toss the lily bulbs with 1/2 tablespoon of the lemon juice, the vinegar and oil. Season with salt and refrigerate.

  • Scoop the avocado flesh into a large bowl, add the remaining 2 tablespoons of lemon juice and mash with a fork to a chunky puree. Stir in the scallions, diced tomato, cilantro and Tabasco. Season with salt and pepper.

  • Spoon the mashed avocado onto a serving platter and surround with the marinated lily bulbs. Serve the lotus chips in a basket on the side, for dipping.


Fresh lotus roots and lily bulbs are available at Asian markets. Be sure to buy firm, unblemished roots and bulbs.

Suggested Pairing

Start the meal with a sparkling Prosecco, on its own or mixed with a couple of tablespoons of freshly squeezed blood orange juice.