Amaranth-Green Onion Fritters {V+GF}

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!

Amaranth-Green Onion Fritters {V+GF}

 

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Prep time

5 mins

Cook time

4 mins

Total time

9 mins

 

Recipe by:: Camilla

Serves: about 20 fritters

Ingredients

• 1 cup cooked, cooled amaranth (see below)
• 4 to 5 tablespoons almond meal/flour
• ¾ cup chopped green onions
• ¼ teaspoon fine sea salt
• ¼ teaspoon baking soda

Instructions

1. 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.
2. 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.
3. Repeat with remaining batter.

Notes

To make amaranth porridge: In medium saucepan, over medium heat, toast ½ cup amaranth, stirring, for 2 to 3 minutes or until fragrant. Add ¼ 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.

Nutrition Information

Serving size: 4 fritters Calories: 87 Fat: 3.7 g Saturated fat: 0.5 g Carbohydrates: 10.9 g Sugar: 0.5 g Sodium: 179 mg Fiber: 2.9 g Protein: 3.3 g Cholesterol: 0 mg

3.4.3177

Related posts:

#35: Tabbouleh Power Pucks {vegan + glutenfree} Quinoa & White Bean Mini Burgers {vegan, gluten-free} Quinoa “Muffins” with Mushrooms and Kale {vegan, gluten-free} Super Green Falafel {Baked, Vegan, Grainfree}