Name: Cattail Root Cakes with Maple Drizzle (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 cup Cattail Roots-peeled and finely grated; 1/4 cup All-Purpose Flour; 1 Egg; 1 tbsp Milk; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/4 tsp Garlic Powder; 2 tbsp Vegetable Oil; 1/4 cup Maple Syrup

Recipe tier

A rustic and flavorful dish utilizing the starchy roots of the cattail plant, pan-fried to golden perfection and drizzled with maple syrup.

Total 1h

Serves 6

Steps 7

Ingredients 9

Soundtrack the cook

Soul kitchen · 76 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Cattail Roots
1 cup 140 g Cattail Roots-peeled and finely grated
Binder
cup 30 g All-Purpose Flour
1 1 Egg
1 tbsp 15 mL Milk
Seasoning
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
tsp 1.25 mL Garlic Powder
Frying
2 tbsp 30 mL Vegetable Oil
Drizzle
cup 60 mL Maple Syrup

Equipment

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Instructions

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In a large bowl, combine all Cattail Roots with all Binder ingredients. Mix well until a cohesive batter forms.
Add all Seasoning ingredients to the batter and mix thoroughly.
Heat Vegetable Oil in a large skillet over medium heat.
Drop spoonfuls of the cattail root batter into the hot oil, flattening slightly to form cakes.
Fry for 3-4 minutes per side, or until golden brown and crispy.
Remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Drizzle with Maple Syrup and serve immediately.