Amaranth Green Onion Fritters

These are so simple to prepare and taste like an expensive tapas, but they are definitely last-minute weeknight fare. 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.

1 cup amaranth, cooked, cooled
4-5 Tbsp. almond meal/flour
¾ cup green onions, chopped
¼ tsp. fine sea salt
¼ tsp. baking soda

In a medium bowl, mix together the amaranth, almond flour (start with 4 Tbsp., 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 Tbsp. 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.

Cook's Notes:

• To Make Amaranth Porridge: In medium saucepan, over medium heat, toast ½ cup amaranth, stirring, for 2-3 minutes or until fragrant. Add ¼ tsp. salt and 2½ cups water; bring to a boil.
• Reduce heat to low, cover and simmer, stirring occasionally, for 25-35 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.