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
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.
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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