Cattail Shoot Fritters

Cattail Shoot Fritters are a savory, pan-fried dish made from the tender, young shoots of the cattail plant, typically harvested in early spring. The shoots are chopped, mixed into a simple batter of flour, egg, and seasonings, then fried until golden brown. This is a classic foraged or wild food dish found in various forms across North American, European, and Asian cuisines.

🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates from the batter and fat from frying, with a moderate amount of protein from the egg and cattail shoots. It provides a good amount of dietary fiber and essential minerals like potassium and manganese.

Nutrition breakdown

Calories	290 kcal
Protein	8 g
Carbs	24 g
Fat	18 g
Fiber	3 g
Sugar	2 g
Sodium	350 mg
Potassium	320 mg
Manganese	0.8 mg
Vitamin A	150 µg RAE
Vitamin C	6 mg
Iron	1.5 mg
Phosphorus	95 mg
Magnesium	30 mg
Vitamin K	10 µg

Per 4 medium fritters (approx. 180 g) · estimated, varies by recipe

💡 What's interesting

Cattails are one of the most widespread and abundant wetland plants, making their shoots a highly accessible and sustainable foraged food. Nutritionally, the young shoots are surprisingly rich in vitamins A and C, as well as minerals, offering a wild, seasonal boost to a simple comfort food.