Market Table's Quinoa Hush Puppies with Chile Aioli

Preparation

1. 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.

2. 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.

3. 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.

4. 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.