makes two dozen fritters
1/3 cup red quinoa, or a mix of red and white, rinsed
2/3 cup water
1 cup quinoa flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg
3/4 cup whole milk
4 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese (3 ounces)
2 tablespoons chopped flat-leaf parsley
1/2 to 1 cup canola oil, as needed for frying
1/2 cup plain low-fat yogurt
1 tablespoon bottled horseradish
1 tablespoon minced chives
In a small saucepan over high heat, bring the quinoa
and water to a boil. Reduce the heat to low, cover, and cook until the
water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn
off the heat and let the quinoa sit for 5 minutes. Fluff with a fork. Preheat the oven to 200°F. In a small bowl, stir
together the quinoa flour, salt, and baking powder. In another small
bowl, whisk the egg, then add the milk and whisk to combine. Pour the
egg mixture into the quinoa flour mixture and whisk to combine. Fold in
the bacon, quinoa, blue cheese, and parsley. Line a rimmed baking sheet with paper towels. Pour
enough oil into a large nonstick skillet to cover the bottom by about
1/4 inch. Heat the oil over medium heat until it shimmers. Test the
oil's temperature by dropping in a tiny bit of batter; if it sizzles,
it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do
not overcrowd. Fry until browned, about 3 minutes on the first side and 2
minutes on the second side. Transfer to the prepared baking sheet and
repeat with the remaining batter and additional oil, as needed. Keep
cooked fritters warm in a 200°F oven. Stir together the yogurt, horseradish, and chives in a
small bowl, and serve with the fritters for dipping. Fritters should be
served hot, as soon as possible after frying.
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