Leafy Amaranth Fritters
1 16oz jar Nonna's Leafy Greens Sauce
1 cup Amaranth
1 1/2 cups water, room temp
1 clove Garlic, minced
1 tspn Sea salt
1/4 tspn Black pepper
1 tbsp Grana Padano cheese, grated
1 Large organic egg
2 tbsp Unbleached whole wheat flour
1 tbsp Fresh basil, chopped
Oil, to fry
Eggs Benedict molds (optional)
Place amaranth, garlic, salt and water into a pot. Bring to a simmer over medium heat. Cover, reduce heat and cook until all liquid is absorbed (about 40 minutes).
Transfer amaranth to a bowl and let cool completely. Add egg, flour, basil, Grana Padano, black pepper and mix well. Heat 1/4 inch of oil over medium heat in a wide skillet. Drop batter into hot oil 1 tbspn at a time (use the eggs benedict molds if you have any. This helps the fritters keep their round shape. Use for just one side. Remove mold when browned and flip over to cook other side until browned). Cook until browned, turning only once, about 2 minutes on each side. Remove from the pan and drain onto a large tray lined with paper towel.
Serve with Nonna's Spicy, Sweet or Amatriciana Sauce. Buon appetito!