Mashed Avocado With Lily Bulbs And Lotus Root Chips

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Corn oil, for frying

One 1/2 -pound firm lotus root, peeled and very thinly sliced crosswise (see Note)


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

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