Savory Mexican Amaranth Fritters
Crispy, vegetarian fritters using one of Mexico's ancient pseudo-grains
Ingredients
- 1/2 cup + 2 tbs vegetable oil divided
- 1/2 medium white onion chopped (~3/4 cup)
- 1 bunch fresh epazote stems removed and leaves chopped (~1 cup packed)
- 3 1/4 cup puffed or popped amaranth
- 3 eggs whites and yolks separated
- 1 tsp salt or to taste
Instructions
- Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat
- Once oil is hot and shimmering, add onion and fry until slightly golden, about 3 minutes, stirring occasionally.
- Remove fried onion to a large bowl, add chopped epazote, amaranth and salt. Stir to combine ingredients.
- Add remaining 1/2 cup oil to pan and heat over medium heat. The bottom of the pan should be completely covered with a thin layer of oil, about 1/8 inch deep. Add oil as necessary to compensate for skillet size.
- While the oil is heating up, in a stand mixer fitted with a whisk attachment, whisk the egg whites on high speed until stiff, about 2 minutes
- Add yolks to the whites and continue whisking on medium speed until incorporated, about 30 seconds. The mixture should be light and foamy in texture.
- Add the amaranth mixture to the eggs and stir gently to combine all ingredients
- Using a large tablespoon (I use the one that I eat with, not a measuring tablespoon), heap a mound of amaranth mixture into the hot oil. Flatten slightly with a spatula.
- Fry until golden brown, about 1 minute. Flip to cook the other side, about 1 minute.
- Remove cake from pan and place on a plate lined with paper towels to absorb excess oil
- Repeat steps 10-12 for remaining cakes, adding extra oil as necessary.
Notes
This recipe yields 12-15 cakes about 2-2 1/2 inches in diameter, using a tablespoon (one that you eat with) to measure out the mixture for each cake.