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Cakes, Pastries & Pies >  Native American >  United States >  Sunflower Cakes >

 

Sunflower Cakes

Apache

• 1 LB shelled sunflower seeds

• 1 tsp. salt

• Water

• Vegetable oil

• 1 to 2 TBS flour

Place shelled sunflower seeds and salt in a large pot; add enough water just to cover. Bring to a boil; cook for about five minutes, stirring occasionally. Drain. Remove half the sunflower seeds; finely chop in blender. In large mixing bowl, mix chopped sunflower seeds with flour. Add remaining sunflower seeds; mix until seeds stick together. Form mixture into 1-inch balls; flatten with hands. Mixture will be sticky. Heat oil in a deep skillet or pot; drop the sunflower dough rounds into hot oil. Fry until edges just turn a light brown; remove and drain on paper towels. Note: Do not over-fry or cakes will become tough.

 

Suggestions: Serve with butter, honey or fruit preserves.

 

Related Links:

• Food Fare Culinary Collection: American Food & Culture

• Food Fare Culinary Collection: Native American Cuisine

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