Ingredients:
1 cup flour
1 tablespoon sesame seeds
½ teaspoon baking powder
1.5 tablespoons sugar
½ teaspoon salt
½ tablespoon honey
1 egg
1 cup beer
Chili paste or sauce
Sugar/cinnamon blend (2 parts sugar to 1 part cinnamon; just enough to dust fritters)
Powdered sugar
4 cups vegetable oil
Bananas
1 cup flour
1 tablespoon sesame seeds
½ teaspoon baking powder
1.5 tablespoons sugar
½ teaspoon salt
½ tablespoon honey
1 egg
1 cup beer
Chili paste or sauce
Sugar/cinnamon blend (2 parts sugar to 1 part cinnamon; just enough to dust fritters)
Powdered sugar
4 cups vegetable oil
Bananas
Directions:
In mixing bowl, hand mix the first 5 dry ingredients. Once blended, add honey, egg, and beer; mix until the dry ingredients are incorporated. Do not over-mix batter; set aside.
In a 2 quart sauce pan, add vegetable oil and begin to heat over high heat. While oil is heating, peel bananas and cut into 1.5 - 2 inch rounds. Brush each round with a thin-layer of chili paste. (Plan on serving 2-3 fritters per person.)
Once oil is heated to 350 degrees, dip chili-covered banana rounds, one at a time, into batter and drop gently into oil; repeat. After 1 - 2 minutes or until golden brown, remove each banana fritter from oil using a slotted spoon. Drain on a paper towel-covered plate to remove excess oil.
While fritters are still warm, roll in the cinnamon-sugar mixture, dust with powdered sugar, and serve immediately. The lightly crisp outside married to the tender, heat-kissed inside is a taste sensation truly worthy of top chef.
In mixing bowl, hand mix the first 5 dry ingredients. Once blended, add honey, egg, and beer; mix until the dry ingredients are incorporated. Do not over-mix batter; set aside.
In a 2 quart sauce pan, add vegetable oil and begin to heat over high heat. While oil is heating, peel bananas and cut into 1.5 - 2 inch rounds. Brush each round with a thin-layer of chili paste. (Plan on serving 2-3 fritters per person.)
Once oil is heated to 350 degrees, dip chili-covered banana rounds, one at a time, into batter and drop gently into oil; repeat. After 1 - 2 minutes or until golden brown, remove each banana fritter from oil using a slotted spoon. Drain on a paper towel-covered plate to remove excess oil.
While fritters are still warm, roll in the cinnamon-sugar mixture, dust with powdered sugar, and serve immediately. The lightly crisp outside married to the tender, heat-kissed inside is a taste sensation truly worthy of top chef.
From Top Chef, Season 7
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