Recipe by Ed Cotton from Top Chef
I've read a lot of banana fritter recipes and most of them recommend overly ripe bananas. I disagree, wholeheartedly. I used bananas that were just ripe and loved that they were a little firm. I have this fear that if you use super brown bananas, the fritters will just be a big ole' soggy mess.
2 tablespoons of black and white sesame seeds ( I only had white sesame seeds)
1 teaspoons of baking powder
3 tablespoons of sugar
salt to taste
1 tablespoon of honey
2 large eggs
2 cups of hoppy pale ale
Sambal Oelek or similar chili paste (I used Sriracha)
Wooden skewers for serving
2 tablespoons of cinnamon mixed with 4 TBS granulated sugar
2 cups of vegetable oil heated to 350 degrees
Powdered sugar for dusting
Mix all of the batter ingredients until thoroughly incorporated. Don't overmix. Treat it like pancake mix; it should have lumps.
Heat your oil. (Note: I don't have a candy thermometer since
Brush banana medallions with a little bit of Sriracha chili paste; then spear medallions on skewers and dip in batter to coat. Dunk the coated medallions in the hot oil and fry for about 1 minute, or until the fritters become puffy and golden brown. Transfer fritters to a paper-towel-lined tray and sprinkle them while hot with cinnamon and sugar mixture. To finish, put a dollop of chili paste on a plate and place fritters on top (I liked it without the extra chili paste on the plate). Sprinkle with powdered sugar and enjoy!