Wednesday night’s episode of “Top Chef” was easily the best of the season. It featured a series of stunning dishes from all four remaining cheftestants. Everything looked so tasty – from Angelo’s Asian-inspired lamb tartare to Kelly’s red curry prawns with guava/papaya salad to Kevin’s tapioca congee with a 63-degree egg. But it was Ed’s banana and chili fritters that had the judges – and me – mesmerized. Lucky for me (and you!) Bravo posted the recipe for the winning dish. I can’t wait to try this one.
Fried Banana Fritter with Red Chili Paste
3-4 large bananas (sliced and brushed with red chili paste)
12 teaspoons of red chili paste per portion (store bought)
Cinnamon Sugar Mixture:
1 tablespoon cinnamon
½ cup of sugar
½ teaspoon of each toasted black and white sesame seeds
1 ½ cups flour (all-purpose)
3 tbsp baking powder
1 tsp salt
2 tablespoons of sugar
1 tablespoon honey
Peel and cut the bananas into ½ inch slices brush them with the chili paste and sandwich them back together again. Stick them together with a toothpick so they will not fall apart when you dip into the batter and then into the fry oil.
When all the bananas are sandwiched together with the red chili paste, place them in the freezer until super chilled.
For fritter batter- Combine eggs and beer. Combine all dry ingredients. Fold dry ingredients into wet.
Once the bananas are chilled, dip in the fritter batter and let the excess batter drip off and then fry at 350 degrees until golden brown. When cooked drain on a paper towel and remove the toothpick and dust with the cinnamon-sugar mixture.
Place 3 banana fritters per person on a plate and drizzle with honey and serve immediately.