Cattails have been called the supermarket of the wild by experienced foragers, due to their multitude of uses throughout the succession of the seasons. But we have found perhaps an even greater abundance in variety of dshes we’ve enjoyed frm this delicious plant.
For our newest recipe, the ingredients yo’ll need are:
1 cup stripped cattail flowers (12-24 male flower stalks)
1 cup mozzarella
salt, pepper and oregano to taste
In a large pot, boil the fresh male cattail flower stalks. If necessary (and it probably will be) chop the flower stalks in half in order to fit them into the pot. Cover them with water and boil until the flowers can easily be stripped from the stalk; about 15 – 20 minutes. Next, strain the water from the pot and remove the flower stalks and begin stripping the yellow flower fluff off. This can be easily accomplished by holding the flower stalk flat on the counter with one hand, and with the other use a fork to pull the yellow fluff off.
Combine the fluff in a bowl with the mozzarella, oregano and egg and whisk together. Place a skillet or frying pan on medium heat on your stove and add the cattail mixture to the pan much as you would with pancake batter. Flip each fritter once and continue frying more until your mixture is depleted or you’re full!