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Make These Winning Top Chef Banana Fritters at Home

Make These Winning Top Chef Banana Fritters at Home

Last night's episode of Top Chef that took place in Singapore was easily the best of the season. It featured a series of stunning looking dishes from all four remaining cheftestants that were cooked in a backdrop full of beauty and culture. Everything looked so tasty, it made me want to hop a flight and set up in hawker central for months. Angelo's Asian-inspired lamb tartare looked heavenly; so did Kelly's red curry prawns with guava/papaya salad. Kevin's tapioca congee with 63-degree egg made me long for porridge in a way I never thought I would. But it was Ed's banana and chili fritters that had the judges -- and the audience -- mesmerized.

Well, lucky for us, Bravo has posted the recipe for the winning dish online today. Last season's Top Chef winner, Michael Voltaggio, re-creates Ed's spicy banana fritters in a way that makes it easy to make at home. And even if you're not interested in cooking it, the video gives a better glimpse behind the making of this winning formula.

We've also transcribed the recipe to make it easier for you, after the cut.


Ed's Spicy Banana Fritters

Batter:
2 cup flour
2 TBS black and white sesame seeds
1 tsp. baking powder
3 TBS sugar
salt to taste
1 TBS honey
2 large eggs
2 cups of hoppy pale ale

Mix above ingredients until thoroughly incorporated.

Bananas:
Large bananas cut into 1-inch medallions
Sambal Oelek or similar chili paste
wooden skewers for serving
2 TBS cinnamon mixed with 4 TBS granulated sugar
2 cups of vegetable oil heated to 350 degrees

Brush banana medallions with a little bit of sambal 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. Sprinkle with powdered sugar and enjoy!


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