My REGULAR CHANGES to the original recipe linked above:
• 1 Cup Amaranth
• 1/3 Cup Diced Onion
• 2-4 Cloves Minced Garlic
• 1 1/2 Cups Vegetable Broth (low sodium if possible) Chicken Broth may be used if you are not trying for a vegetarian recipe as well. Water can be used as well.
• 1 Egg
• 1/2 Cup Gluten Free All Purpose Baking Flour
• 1/4 Cup Diced Basil
• Oil to fry – I like to use WALNUT or Olive
***To add CARROTS and Tarragon:
Substitute Tarragon for Basil
After amaranth has cooked, use a box grater and grate 2 cups of carrots. Add to the amaranth mixture. Let cool.
Instructions:
• Place amaranth, onion, garlic, and liquid in a saucepan. Bring to a simmer, cover and reduce heat to low. Stir from time-to-time. Let cook until all liquid is absorbed, about 40 minutes. Remove pan from the hot burner. *** see above for adding carrots and tarragon***
• Once amaranth has cooled, add egg, flour and chopped basil. Mix well.
• Heat oil over medium-high heat in a pan (use just enough oil to get an outer crust – about 4-5 tablespoons. Use a large tablespoon or serving spoon to portion out fritters. Add fritters to the pan. (Cook as if they are a meat patty) Let cook until browned on one side, about 5 minutes depending on thickness. Use a spatula to flatten out to ensure center is cooking. When ready, turn to cook on other side.
KEY: Remove fritters from pan and drain on paper towels. Serve or place in an airtight container and refrigerate.
Serve:
These can be a side dish or a main dish. Serve with a vegetable or salad. Smaller fritters can be made as appetizers and served with dipping sauces.
