Einkorn Pumpkin Croquettes

Einkorn Squash Croquettes

Ingredients

  • 3 tablespoons Jovial Extra Virgin Olive Oil, plus more for frying the croquettes
  • 2 cups Kabocha squash, cut in ½-inch dices
  • 1 small onion, diced
  • 1 ounce pancetta, diced (optional)
  • ¼ teaspoon dried thyme
  • ½ teaspoon fine sea salt
  • 1 cup Jovial Einkorn Wheat Berries
  • 2½ cups bone or vegetable broth
  • 1 large egg, beaten
  • 2 tablespoons Jovial All-Purpose Einkorn Flour
  • 1 cup grated Parmigiano Reggiano or Pecorino Romano cheese (optional)
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$36.99
Organic Einkorn Wheat Berries 1 lb.

Organic Einkorn Wheat Berries 1 lb.

$5.99
Regular price
Organic Einkorn All-Purpose Flour 2 lb.

Organic Einkorn All-Purpose Flour 2 lb.

$9.29
Regular price

Makes 16 croquettes

Instructions

  1. Add oil, squash, onion, pancetta, thyme, and salt to a large skillet. Cook on medium-low heat until the squash begins to soften and breaks up into a chunky puree, adding 1 tablespoon of broth as needed (up to ½ cup) to keep the squash mixture moist as it cooks and caramelizes.
  2. Add the wheat berries, stir them into the squash mixture until well coated and cook for 1 minute to flavor. Add the remaining 2 cups of broth and stir for another minute until well blended.
  3. Stirring frequently, cook uncovered for 30 minutes, until the wheat berries are soft and chewy and the broth has been absorbed. Transfer the mixture to a bowl and let cool for 30 minutes.
  4. Mix in the egg, flour, and cheese.
  5. Form 16 croquettes that are 2½-inches in diameter and about a ½-inch thick.
  6. Add 1 tablespoon of oil to a non-stick frying pan or cast iron skillet and heat to a medium-low temperature.
  7. Fry the croquettes 2 to 3 minutes on each side until brown and crispy, adding more oil as needed.
  8. Serve immediately.

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Einkorn Squash Croquettes