The amaranth recipes keep coming, so I hope that you are ready for an especially easy, delicious option: Green Onion Amaranth Fritters.
These are so simple to prepare and taste like an expensive tapas, but they are definitely last-minute weeknight fare.
I started with a basic amaranth porridge; I’ve mentioned in the past few posts that you can make amaranth ahead of time and keep it on hand for a wide variety of recipes. The cooked grains more closely resemble porridge than the individual grains you get from cooking quinoa and other similar grains, but that added moisture and stickiness can be worked to great advantage in recipes–such as this–because eggs and other binders are usually unnecessary.
In the case of these fritters, I only needed the following add-ins to make a stellar snack:
Oh. My. Goodness. These are positively addictive! Crispy on the outside, tender on the inside, and loaded with nutty, mild onion flavor. You can make and eat them for lunch or dinner, or make a batch for snacks (store them for several days, and enjoy cold or reheat).
These golden lovelies pack a wallop of great nutrition, including a generous amount of protein, fiber, and healthy fat from the almond meal. This is exactly the food I am craving as I get ready for my July marathon.
As (I hope) you can imagine, the possibilities for tinkering with different flavors and add-ins abounds. Happy eating everyone!
In a medium bowl, mix together the amaranth, almond flour (start with 4 tablespoons, add 5th if batter is too loose), green onions, salt and baking soda until well-blended.
Heat a large griddle or nonstick skillet over medium-high heat. Spritz with cooking spray or a bit of oil and scoop heaping tablespoons of the batter onto hot surface. Cook or 1-2 minutes until bubble begin to appear on surface and bottoms are browned in spots (when lifted with a spatula). Flip over and cook for 1-2 minutes longer, Transfer to a cooling rack or eat immediately.
Repeat with remaining batter.
To make amaranth porridge: In medium saucepan, over medium heat, toast 1/2 cup amaranth, stirring, for 2 to 3 minutes or until fragrant. Add 1/4 teaspoon salt and 2-1/2 cups water; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 25 to 35 minutes or until very smooth and creamy and a lot (but not all) of the liquid is absorbed. Cool. This will yield about 2 cups; use half for the fritters recipe.
WOW. IM SO HAPPY I FOUNDED YOUR SITE. ALL YOUR RECIPES R AMAZING. TOMORROW IM GOIMG TO START BAKE AND COOK. IM SO EXITED. THANK U SO MUCH FOR YUMMY RECIPES. ALL THE BEST IN NY.
Thursday 14th of January 2021
Hi Mira! I am glad you found my site, too, welcome! HI back from Texas :)
Thursday 3rd of December 2020
Oh my goodness. Made the recipe 3 times in a row because everybody just kept on eating. Also added some nutritional east and some black sesame seed and ground flaxseed to hype up nutritional value. Paired it with honey mustard sauce and sticky garlic soy sauce.
Friday 4th of December 2020
Oh wow, you are making me very hungry Nicolien! Sounds heavenly! I need to make these again, soon :) So glad you enjoyed them :)
[…] Amaranth-Green Onion Frittersform Power Hungry is a plant-based and filling dish that is warm and comforting. […]
Wednesday 7th of October 2020
I made this recipe with chickpea flour instead of almond and it turned out great. I wanted it to be extra flavorful so I added nutritional yeast and garlic salt and hemp oil, then deep-fried the fritters in coconut oil. and lastly I served it with paprika mayo!
Thursday 8th of October 2020
Oh my goodness, that sounds AMAZING, Daniela! I think I need to make some paprika mayo, STAT!
A Guide to Amaranth Grain and Amaranth Flour | The Vegan Atlas