Market Table's Quinoa Hush Puppies with Chile Aioli
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 170grams quinoa (1 cup)
- 1gram salt (¼ teaspoon), plus more for sprinkling
- ⅓cup finely chopped yellow onion
- 1small clove garlic, finely chopped
- 90grams all-purpose flour (¾ cup)
- 2grams baking powder (½ teaspoon)
- 1large egg
- ¼cup buttermilk
- Finely grated zest of ½ a lemon
- 2tablespoons chopped parsley
- 2tablespoons chopped drained capers
- Safflower or peanut oil, for frying
- 2grams chile powder (½ teaspoon)
- 1pinch of cayenne pepper
- ½cup mayonnaise
- 1anchovy filet
- 1small clove garlic, minced
For the Hush Puppies
For the Chile Aioli
Preparation
- Step 1
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 ¼ 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.
- Step 2
In a bowl, combine the cooled quinoa with the remaining hush puppies ingredients except for the frying oil. Mix until the batter comes together.
- Step 3
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.
- Step 4
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.
Private Notes
Cooking Notes
These were good! I couldn’t see the quinoa as much as in the pictures because it was leftover quinoa (maybe cooked more than the recipe directs). I thought they were a little salty but I think I added too much because my scale wasn’t responding to the weight. I do not think you need two inches of oil - I used one inch of canola oil and it worked fine.
Awesome recipe!!! I added 1/2 cup freshly grated parmesan cheese to the mixture, didn't have an onion so I added onion powder and increased the garlic. Added another egg for consistency. Substituted sour cream for buttermilk. Substituted a combo of canola and sesame oil for the peanut oil. Used approx. 1/2" oil and it worked! Stand by the frying pan and you'll be ok with lesser oil. Couldn't wait to eat, so didn't make the aioili, so I complemented with sour cream and lime juice. What the hey.
Such a great little recipe. Simple to make, especially if you prep the quinoa the day before (but not a huge job if you make the same day). Lemon and capers really create a lovely lift for this hippie grain!
Very good. I lightened the aioli with a little sour cream, just a personal preference -- more of a drape than a glop. Very similar to a Susan Feiniger, Mary Milliken recipe. These also work well with spicy salsa.
These were good! I couldn’t see the quinoa as much as in the pictures because it was leftover quinoa (maybe cooked more than the recipe directs). I thought they were a little salty but I think I added too much because my scale wasn’t responding to the weight. I do not think you need two inches of oil - I used one inch of canola oil and it worked fine.
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