Cattail Crullers


  • 2 cups water
  • 1 1/2 teaspoons salt
  • 1 teaspoon salt
  • 2 cups cattail flour
  • Vegetable oil for deep frying
  • Honey

Scrape and clean several cattail roots. Place them on a cookie sheet and put in 175 degree oven overnight. Skin the roots and remove the fibers. Using a blender, pulverize the roots until fine. Let stand overnight in a dry place, such as a cold oven.

In a saucepan, bring the water and salt to a boil. Remove from heat and pour in all the flour. Beat with an electric mixer until the mixture forms a thick paste. Cool to room temperature.

Heat 3 inches of oil in a deep fryer until it starts to smoke, or until temperature is 400 degrees via a thermometer.

Spoon out the dough onto a floured cookie sheet to form a cake 1/4 inch thick. with a knife, make ribbons 1/2 inch wide and 6 inches long. Carefully lift ribbons into the hot fat. Fry for 5 to 8 minutes or until they are golden brown, turning at least once.

When cooked, drain on a piece of brown paper for a minute. Before serving, pour a little honey along the top.

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