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Quick and easy vegan amaranth green onion fritters! Made with 4 ingredients (plus water, salt & pepper), they are a great gluten-free snack.
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:
*almond meal (or flour)
*green onions
*baking soda
*salt
*a bit of oil or cooking spray for frying
This is the result:
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!
Vegan Amaranth Green Onion Fritters (GF)
Ingredients
- 1 cup cooked, cooled amaranth (see below)
- 1/3 cup almond flour
- 3/4 cup chopped green onions
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
Instructions
- In a medium bowl, mix together the 1 cup of cooked amaranth, almond flour, green onions, salt and baking soda until combined. The batter should be on the thick side. If not, add another tablespoon of almond flour.
- 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 bubbles 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.
I’m so intrigued by your recipes and excited to make this. However, I only have amaranth flour on hand and I’m assuming that wouldn’t work. Is there another ingredient you can recommend in place of amaranth grains? Thank you!
Hi Thelma, welcome! I think you can substitute quinoa or millet with success. Cheers.
I really want to make this but I only have amaranth flour on hand and I’m assuming that wouldn’t work. Is there another ingredient you can recommend in place of amaranth grains? Thank you!
HI Thelma,
Although I have not tried it, quinoa or millet should work just as well as amaranth here. Cheers 🙂
A-MA-ZING!!!
I took some liberties, but these bad boys were perfection. First, I cooked the amaranth in a rice cooker. Done in 20 mins. Porridge like consistency. Then, I sautéd some veggies, red and yellow onion, mushrooms, corn, and half a jalapeño. Added them to the porridge. Seasoned with everything bagel seasoning cause that’s all I had. Then I added flour. I used spelt. Fried in a thin layer of grapeseed oil and voilà. I fried them hard and likened it to the consistency of scrapple. Absolutely AMAZING! Thank you for a new staple.
Oh my goodness, that sounds so delicious, Kiandra! Kudos for making the recipe your own (FYI, everything bagel seasoning is my EVERYTHING seasoning 😂, so good. Great addition). Enjoy!
The instructions to cook the amaranth say to begin by toasting the grains– won’t that make them pop? Is this what you want them to do? Or not? Most recipes I’ve read for cooking amaranth say to add the grains to the water (and also to soak them first).
Hi Alex! You can post the amaranth for a short while before popping (popping needs to be done at very high heat; toasting lower). But you can skip the toasting if you prefer. You do not need to soak amaranth before using, just rinse (although many brands these days are rinsed to remove the saponins. It is not necessary).
We couldn’t get the fritters to bind, so we just turned it into hash. Added some taco seasoning and fresh squeezed lemon because we are in the Southwest. Was really good.
How cleaver, Angela. Sounds delicious!
Thank you! Making now. Made the amaranth as instructed above and wondering if you meant to say 1 cup toasted to 2.5 cups water? Mine turned out pretty wet and gelatinous- but moving forward anyway-)
Same! I think it’s 1 cup amaranth. I’m starting over.
These were really great, served them to my toddler and he loved the texture. I made them again and added cilantro and corn – also turned out great!
Wonderful, Jen! I love visualizing your little one nibbling these 🙂
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.
Hi Mira! I am glad you found my site, too, welcome! HI back from Texas 🙂
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.
Oh wow, you are making me very hungry Nicolien! Sounds heavenly! I need to make these again, soon 🙂 So glad you enjoyed them 🙂
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!
Oh my goodness, that sounds AMAZING, Daniela! I think I need to make some paprika mayo, STAT!
@Camilla,
I also tried it with chickpea flour. It tastes absolutely great and I added fresh basil as well. 👌🏾👌🏾
YUM!!!! 🙂
@Camilla, Thank you so much for the recipe!!
You are so welcome!
These were yummy! I am supposed to eat lots of amaranth so always looking for good recipes! Thank you so much for sharing.
You are welcome, Cindy!
Can’t wait to try this…looks delicious and easy! Thank you, Camilla.
Thanks so much, June!