Title: Cattail Pastries
Categories: Dessert Pastry Amerind
Yield: 1 Batch

2	c	Cattail flour
1	ts	Salt
2	c	Water
		Vegetable oil
		Honey

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

previous

next