Spicy Banana Fritters


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 cups all-purpose flour

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

4 large bananas cut into 1-inch medallions

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!