Market Table's Quinoa Hush Puppies with Chile Aioli

• 170 grams quinoa (1 cup)
• 1 gram salt (1/4 teaspoon), plus more for sprinkling
• 13 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

1. Place the quinoa in a large sieve.
2. Add cold water and stir the quinoa with your hand or a wooden spoon.
3. Let the water drain.
4. Repeat at least once.
5. Place the drained quinoa in a medium-size pot.
6. Add 1 cup of water and 1/4 teaspoon salt.
7. Bring the quinoa and water to a boil with lid on, then turn heat down to a simmer.
8. Simmer quinoa for 12 minutes.
9. Remove pot from the heat and allow quinoa to sit five minutes with the lid still on.
10. Fluff quinoa with a fork and spread out evenly on a small rimmed pan to cool.
11. In a bowl, combine the cooled quinoa with the remaining hush puppies ingredients except for the frying oil.
12. Mix until the batter comes together.
13. Heat a pot with 2 inches of oil.
14. It is hot enough when a pinch of batter thrown in sizzles (350 degrees).
15. 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.
16. Place the fried hush puppies on a tray lined with paper towels and immediately sprinkle with salt.
17. Repeat until all the hush puppies are fried.
18. To make the chile aioli, combine the spices, mayonnaise, anchovy and garlic in the bowl of a blender.
19. Blend on high speed until smooth.
20. Serve with the fried hush puppies.

quinoa, gram salt, yellow onion, clove garlic, flour, baking powder, egg, buttermilk, lemon, parsley, capers, safflower, chile powder, cayenne pepper, mayonnaise, anchovy filet, clove garlic

Taken from cooking.nytimes.com/recipes/1015455 (may not work)