Quick and straightforward 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 straightforward, satisfying option: Green Onion Amaranth Fritters.
These are so plain 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 nourishing 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)
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Servings: 20 small fritters
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
Method
- 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.
Notes
To make the amaranth : 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 2.5 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 most of the liquid is absorbed. Cool. This will yield about 2 cups; use half (1 cup) for the fritters recipe.
