Mashed Avocado with Lily Bulbs and Lotus Root Chips

• Corn oil, for frying
• One 1/2 -pound firm lotus root, peeled and very thinly sliced crosswise (see Note)
• Salt
• 1/2 pound fresh lily bulbs (see Note), layers separated and cut into fine julienne, or jicama, peeled and cut into matchsticks
• 2 1/2 tablespoons fresh lemon juice
• 1 teaspoon white wine vinegar
• 1 teaspoon olive oil
• 3 ripe Hass avocados, halved and pitted
• 2 scallions, thinly sliced
• 1/2 cup finely diced tomato
• 1 teaspoon chopped cilantro
• Dash of Tabasco
• Freshly ground pepper

1. In a medium saucepan, heat 1 inch of oil to 350.
2. Fry the lotus root slices, 4 or 5 at a time, until golden brown and crisp, about 2 minutes.
3. Drain on paper towels and sprinkle with salt.
4. Repeat until all of the slices have been fried.
5. In a bowl, toss the lily bulbs with 1/2 tablespoon of the lemon juice, the vinegar and oil.
6. Season with salt and refrigerate.
7. 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.
8. Stir in the scallions, diced tomato, cilantro and Tabasco.
9. Season with salt and pepper.
10. Spoon the mashed avocado onto a serving platter and surround with the marinated lily bulbs.
11. Serve the lotus chips in a basket on the side, for dipping.

corn oil, lotus root, salt, lily bulbs, lemon juice, white wine vinegar, olive oil, avocados, scallions, tomato, cilantro, freshly ground pepper

Taken from www.foodandwine.com/recipes/mashed-avocado-with-lily-bulbs-and-lotus-root-chips (may not work)