Ingredients

The following ingredients have 10 Servings
  • 170 grams quinoa (1 cup)
  • 1 gram salt (1/4 teaspoon), plus more for sprinkling
  • 1/3 cup finely chopped yellow onion
  • 1 small clove garlic, finely chopped
  • 90 grams all-purpose flour (3/4 cup)
  • 2 grams baking powder (1/2 teaspoon)
  • 1 large egg
  • 1/4 cup buttermilk
  • Finely grated zest of 1/2 a lemon
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped drained capers
  • Safflower or peanut oil, for frying
  • 2 grams chile powder (1/2 teaspoon)
  • 1 pinch of cayenne pepper
  • 1/2 cup mayonnaise
  • 1 anchovy filet
  • 1 small clove garlic, minced

Instruction

  • Place the quinoa in a large sieve. Add cold water and stir the quinoa with your hand or a wooden spoon. Let the water drain. Repeat at least once. Place the drained quinoa in a medium-size pot. Add 1 cup of water and 1/4 teaspoon salt. Bring the quinoa and water to a boil with lid on, then turn heat down to a simmer. Simmer quinoa for 12 minutes. Remove pot from the heat and allow quinoa to sit five minutes with the lid still on. Fluff quinoa with a fork and spread out evenly on a small rimmed pan to cool.
  • In a bowl, combine the cooled quinoa with the remaining hush puppies ingredients except for the frying oil. Mix until the batter comes together.
  • Heat a pot with 2 inches of oil. It is hot enough when a pinch of batter thrown in sizzles (350 degrees). Carefully spoon heaping tablespoons of batter into the oil, about 5 at a time, and fry 2 to 3 minutes, flipping occasionally with a slotted spoon or wire spider, until crisp and golden brown. Place the fried hush puppies on a tray lined with paper towels and immediately sprinkle with salt. Repeat until all the hush puppies are fried.
  • To make the chile aioli, combine the spices, mayonnaise, anchovy and garlic in the bowl of a blender. Blend on high speed until smooth. Serve with the fried hush puppies.