Cattail Pastries Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
2 cup: Cattail flour,
1 tsp: Salt,
2 cup: Water,
Vegetable oil,
Honey,
Directions:
Scrape and clean several cattail roots. Place on lightly greased
cookie sheet in a 200F. oven to dry overnight. Skin roots and remove
fibers. Pound roots until fine. Allow to stand overnight to dry. In
a saucepan, bring salted water to a boil. Remove from heat and fold
in flour. Beat until mixture forms a thick paste. Cool to room
temperature. In a deep fryer, heat about 3 inches of oil to a
temperature of 400F. or until oil smokes. Spoon out dough onto a
floured cookie sheet to form a cake 1/4 inch thick. Cut ribbons 1/2
inch wide and about 5 inches long. Carefully lift ribbons into the
hot oil. Deep fry for 5 minutes or until golden brown, turning at
least once. Lift out and set on a paper towel to drain off grease.
Serve hot with honey spread on top.
The Native Indian Wild Game,
Fish and Wild Foods Cookbook
Fox Chapel Publishing Company
1992
MM Format by John Hartman Indianapolis, IN
Source from luhu.jp
cookie sheet in a 200F. oven to dry overnight. Skin roots and remove
fibers. Pound roots until fine. Allow to stand overnight to dry. In
a saucepan, bring salted water to a boil. Remove from heat and fold
in flour. Beat until mixture forms a thick paste. Cool to room
temperature. In a deep fryer, heat about 3 inches of oil to a
temperature of 400F. or until oil smokes. Spoon out dough onto a
floured cookie sheet to form a cake 1/4 inch thick. Cut ribbons 1/2
inch wide and about 5 inches long. Carefully lift ribbons into the
hot oil. Deep fry for 5 minutes or until golden brown, turning at
least once. Lift out and set on a paper towel to drain off grease.
Serve hot with honey spread on top.
The Native Indian Wild Game,
Fish and Wild Foods Cookbook
Fox Chapel Publishing Company
1992
MM Format by John Hartman Indianapolis, IN
Source from luhu.jp