Spicy Banana Fritters

Desserts

Let’s do some food math.

In the above picture there are seven pretty banana fritters. Below are two bananas, sliced into eleven pieces.

Eleven minus seven equals four. Now you know how many banana fritters I stuffed in my mouth before I forced myself to stop.

I had to a get a decent picture. When I loaded the pictures onto my computer I noticed that I only took three photos of the final fritters. THREE! I was so psyched about them that I didn’t even have the patience to take photos.

All this just means that you must make them and forgive me for the sorta out of focus shot above. I had fritters to eat.

These Spicy Banana Fritters are as easy as pie. Also, side note: who came up with that lame phrase. Because anyone who’s made a pie knows it’s not easy. Moving on…

All you need is a few bananas. Since I have little self control (see above) I decided to slice up two bananas instead of the recommended four. I knew I couldn’t be trusted. I knew that I’d have a lot of batter left, but I figured it would outweigh the shame and guilt I would’ve felt had I eaten forty banana fritters. That would’ve totally happened.

I sliced up the bananas and then peeled them. I stuck some squewers in ’em, dull side in. If you put the pointy part in then the banana will fall off the screwer. Total fact.

I then made the batter, which consisted of flour mixture, some honey and a whole lot of pale ale! Yum.

In this case, you want a strong pale ale. You want that hoppiness to come through in the batter. Don’t worry, it tastes lovely.

Then brush your banana slices with a little bit of chili paste. I used Sriracha. I put Sriracha on everything, though this was the first time I ever tried it on a banana. I thought it was a little weird, not gonna lie.

Secret! After I ate those first four fritters, I decided that I wanted them more spicy, so I brushed on some extra Sriracha before I dunked them in the batter. If you’re like me and love spicy, I’d recommend doing that too.

I then fried them up in some hot oil and took them out after a few minute, when they were a pretty golden brown. I drained them for a bit on a paper towel and them moved them to a bowl of cinnamon and sugar.

They rolled around in it for a few seconds. They had a good time.

I dusted them with some powdered sugar and then proceeded to eat all seven of them. Which left zero.

Spicy Banana Fritters

Recipe by Ed Cotton from Top Chef

Print this recipe!

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.

Batter:
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

Bananas:
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 tablespoons of 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!

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40 Comments

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  • Reply Crista July 19, 2011 at 2:51 am

    I just finished making these. So good. My bf loves anything spicy and once he saw the hour sauce and beer he was very interested and instead of brushing it on he wanted to dunk them in the hot sauce. I love them though, definitely going to make these more.

  • Reply Jessica!!! September 29, 2010 at 2:41 pm

    I’m usually a recipe bandit, silently stealing recipes from blogs without so much as a thank you. But THIS recipe is SO tasty!!! I didn’t have beer so I used sake and orange juice in the batter. I threw some ginger in with the cinnamon sugar and DANG is it tasty. My kids are gone, I’m eating it for dinner. Being an adult sucks, but this recipe makes it bearable.

    • Reply Adrianna September 29, 2010 at 3:07 pm

      Sake? Ginger? Whaaa…that sounds amazing! I’m gonna try that.

  • Reply Sarah P September 19, 2010 at 10:28 am

    These are so outside the realm of stuff I usually make I must try them pronto!

  • Reply M. September 18, 2010 at 1:03 am

    what a fun treat! I would eat them all at once, too πŸ™‚

  • Reply betty @ scrambled hen fruit September 17, 2010 at 9:34 pm

    That sriracha is what’s really tempting me to make these. They sound wonderful!

  • Reply Gabby / Gypsy*Diaries September 16, 2010 at 1:40 am

    OH MY GOD!!!! I DIE!!!
    xxx

    http://gypsy-diaries.blogspot.com/

    P.S: I bet you’d love my custom map pendant giveaway! πŸ˜€ Come and join in!

  • Reply Becky September 15, 2010 at 8:22 pm

    Hi there, I don’t drink alcohol or cook with it but I would love to make your fritters. What would you use to sub for the beer? Thank you very much πŸ™‚

    • Reply Adrianna September 17, 2010 at 11:00 am

      Substituting the beer out for 1 1/2 cups of milk should do the trick. But start with 1 cup of milk and work your way up, making sure the consistency is right. I’ve never made this recipe with milk so it’s a bit of a gamble, but in theory it should work.

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