Author Notes
When I first saw this theme, I got really excited because I had seen something on a program I was watching some time ago about using bananas in a savory way, rather than the usual sweet options. I usually jot down ideas immediately when watching such programs just simply because of the inspiration...and, the mind is the first to go...LOLOLOLOL!!! If I don't make notes, I tend to forget things...siiigghhhhh.... Unfortunately, I guess I didn't make notes like I thought I had. Whilst searching through my note apps and scraps of paper, I saw a note that I did make...banana catsup! I also have been seeing a lot of Indian-spiced recipes, too. I love combining Indian and Latin flavor profiles because they share common ingredients. The fritter recipe is based on one I saw from 'Eating Well' and I thought that the banana catsup would be a lovely accompaniment. —gr8chefmb
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Ingredients
- Indian-Spiced Banana Catsup
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3 tablespoons
canola oil
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1
large white onion, diced
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2
garlic cloves, smashed
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2
ripe bananas, diced
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1/4 teaspoon
allspice
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1/4 teaspoon
curry powder
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1 teaspoon
garam masala
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6 ounces
tomato paste
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2 tablespoons
white wine vinegar
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5 tablespoons
dark brown sugar
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1 teaspoon
coarse ground salt
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1 tablespoon
molasses
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1 tablespoon
light corn syrup
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2 cups
water
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1/4 cup
fresh lime juice
- Banana Corn Fritters
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Nonstick cooking spray
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3/4 cup
yellow cornmeal
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3/4 cup
all-purpose flour
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2 teaspoons
baking powder
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1/2 teaspoon
coarse ground salt
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1/2 teaspoon
garam masala
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1/2 teaspoon
ground chipotle
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3
bananas, mashed
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1-8.25 ounces
can cream style corn
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1
large egg
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2 tablespoons
buttermilk
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1 cup
frozen corn, thawed and patter dry
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3 tablespoons
fresh chopped cilantro
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2 tablespoons
canola oil
Directions
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Indian-Spiced Banana Catsup: In a large heavy-bottomed nonreactive saucepan, sauté onion, garlic and banana in canola oil over medium high heat just until onion turns translucent, approximately 3-5 minutes. Add allspice, curry and garam masala and cook for 30-45 seconds longer, or just until fragrant. Add tomato paste, white vinegar, brown sugar, salt, molasses, corn syrup, and water; cook, stirring constantly to mix ingredients, for 5 minute. Use an immersion blender or regular blender and process until smooth. Return mixture to saucepan if regular blender was used and place over low heat; simmer gently until mixture thickens to the consistency of ketchup, approximately 45 minutes to 1 hour. Add lime juice and taste, adjusting salt if necessary before serving. Refrigerate to chill for several hours before serving.
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Banana Corn Fritters: Preheat oven to 400°F. Coat a baking sheet with cooking spray. Whisk cornmeal, flour, baking powder, salt, garam masala and chipotle in a medium bowl. Mix banana, cream corn, egg and buttermilk in another medium bowl. Add the cornmeal mixture, thawed corn and 2 tablespoons chopped cilantro to the banana mixture and stir until just incorporated. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes. Sprinkle fritters with remaining chopped cilantro and serve with Indian-Spiced Banana Catsup.
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NOTE: Both recipes can be doubled and/or tripled. They can also be made ahead 1-2 days. Store the catsup in a tightly sealed container. Wrap the fritters in parchment paper and then store in a tightly sealed container; reheat in a hot skillet or oven before serving.
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