30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cattail Root Cakes With Maple Drizzle
A more refined take on the classic cattail root cakes, incorporating potato for a smoother texture and a rich brown butter maple drizzle.
Total Time
75
Yield
6
Calories
280 cal
Difficulty
Medium
Cuisine
American
(0 reviews)
What You'll Need
Equipment:
Large Bowl, Grater, Kitchen Towel, Large Skillet, Spatula, Paper Towels, Small Saucepan •
Shop these items →
Instructions
Grate the Cattail Roots and Potato and place in a clean kitchen towel to squeeze out excess moisture.
In a large bowl, combine the drained Cattail Roots and Potato 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 4-5 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.
To make the Brown Butter Maple Drizzle, melt Butter in a small saucepan over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Remove from heat and stir in Maple Syrup.
Drizzle with Brown Butter Maple Drizzle and serve immediately.
