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Einkorn Pumpkin Croquettes

Einkorn Pumpkin Croquettes

This recipe for Einkorn Pumpkin Croquettes is actually two delicious recipes in one! First, we’ll show you how to create perfect Pumpkin Risotto by simmering einkorn wheat berries, Kabocha squash, and broth. By all means, you can stop right there, but we love to take this dish one step further by forming croquettes and frying them to a crispy and wholesome einkorn goodness.

Einkorn Pumpkin Croquettes

Makes 16 croquettes

Ingredients

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.

One Response to Einkorn Pumpkin Croquettes

  1. Susan says:

    These look yummy!
    But I have an unrelated question…
    Is there an Einkorn recipe for Challah (or if not, is there one for gluten-free)? In the cookbook there is a braided egg bread recipe, but would this be considered Challah?
    I saw that Challah was baked at one of the getaways, so I’m assuming that there is a Jovial recipe?
    Thanks!

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