I’ve experimented with acorns on and off for years. But it was Rose Barlow of Prodigal Gardens who enlightened me on how to create a ground meat effect using acorns.
I used frozen acorns in my recipe. Next season I will put Rose’s acorn roasting technique to the test.
Ingredients:
- 5 cups acorn meat
- 2 tsp salt
- 1 cup oats or 1 cup flour
- ½ tsp pepper
- 1 Tbsp garlic powder
- 2 tsp oregano
- 1 tsp basil
- 1 onion, finely chopped
- oil for frying
Directions:
- Mash the acorns with a potato masher.
- Mix all ingredients together. The batter should be quite stiff.
- To make patties, roll into a fist-sized ball, flatten to about ½†thick.
- Fry in a generous amount of oil so they’ll be crispy on the edges.
You can also make the patties smaller, like croquettes or meat balls. They are delicious and a perfect substitution for ground meat.