The MCMs have been a long-time fan of Bravo’s Top Chef. Although this season took off with a slower-than-usual start, Ed Cotton’s banana fritter creation finally made us excited to try a Season 7 recipe at home. The perfect blend of sweet and spicy, this Asian-inspired delicacy is as easy to impress your guests as it is to make. Serve it with a dollop of coconut ice cream or simply dusted with some powdered sugar for the perfect ending to an evening with family or friends.
In mixing bowl, hand mix the first 5 dry ingredients. Once blended, add honey, egg, and beer; mix until the dry ingredients are incorporated. Do not over-mix batter; set aside.
In a 2 quart sauce pan, add vegetable oil and begin to heat over high heat. While oil is heating, peel bananas and cut into 1 ½ – 2 inch rounds. Brush each round with a thin-layer of chili paste. (Plan on serving 2-3 fritters per person.)
Once oil is heated to 350 degrees, dip chili-covered banana rounds, one at a time, into batter and drop gently into oil; repeat. After 1 – 2 minutes or until golden brown, remove each banana fritter from oil using a slotted spoon. Drain on a paper towel-covered plate to remove excess oil.
While fritters are still warm, roll in the cinnamon-sugar mixture, dust with powdered sugar, and serve immediately. The lightly crisp outside married to the tender, heat-kissed inside is a taste sensation truly worthy of top chef.