Gathering with friends gives me a great opportunity to share my love for wild food with others. Having decided to have a little New Year's Eve party at our house, I figured I should share some acorn love with our guests.
Acorn hummus has become a somewhat regular side dish to potlucks and most people are pleasantly surprised to find such good taste and flavor in the acorns.
The recipe featured here is for acorn croquettes, a recipe that is sort of a cross between a crab cake and a falafel. These wild food "patties" are quite tasty, meaty in texture, and filling without being too dense.
- 2 cups wet leached acorn pulp
- 1 egg
- 1/2 cup minced onion
- 2 garlic cloves, minced
- 2 Tbsp fresh chopped parsley
- 2 Tbsp fresh chopped cilantro
- 1/4 cup freshly ground chia seed
- 1 tsp baking powder
- 1/4 cup ghee, coconut oil or lard for cooking
1. Once the acorns are properly leached, add them to a large bowl.
2. Add in the egg, onion, garlic, spices, ground chia, and baking soda, mix well to incorporate. The mixture should stick together if squeezed in your hand. A touch of water will help if too dry. Once the mixture is mixed thoroughly, form into 1 inch patties. Make sure they are packed tight so that they don’t crumble in your hands.
3. Next, heat up a large skillet over medium high heat. Add a few tablespoons of cooking fat. Once hot, add the patties and brown well before flipping. You can cook them all the way through on the range or transfer into the oven and bake for 5 minutes until heated throughout the croquette.