TOFFEE BANANAS
"This popular dessert is often made with apples, but I chose bananas here. It is not only delicious but great fun, particularly for young children. The last step is a bit tricky, but it is one that your guests will have to take part in - since they create their own dessert. In order for the toffee on the bananas to harden, the water must stay icy cold, so be sure to have a good supply of ice on hand."
1/4 cup cornstarch
1/4 cup all-purpose flour
Pinch of salt
2 egg whites
About 2 tablespoons water (or as needed)
3 ripe bananas
1 cup (packed) dark brown sugar
1/4 cup light corn syrup
1/4 teaspoon fresh lemon juice
1 teaspoon Asian sesame oil
2 cups vegetable oil
A large bowl of ice water with ice cubes floating in it
In a medium bowl, combine the cornstarch, flour, and salt. Stir in the egg whites and add enough water, about 2 tablespoons, to make a thin batter that will coat the bananas. Set aside.
Peel the bananas and cut into 2-inch segments. Add the banana pieces to the batter. Set aside.
In a small saucepan, combine the brown sugar, corn syrup, and lemon juice. Heat over low heat until the sugar is melted. Continue cooking until the syrup is light brown in color and a little drizzled onto a cold plate hardens. Immediately stand the saucepan in cold water to stop the cooking. Stir in the sesame oil with a wooden spoon. Cover and keep warm.
Heat the vegetable oil in a carbon-steel wok over medium-high heat until just smoking. Add the banana pieces and deep-fry to a golden brown. Remove with a slotted spoon and drain on paper towels.
TO SERVE:
Mound the banana fritters on a warm plate and pour the warm syrup over them. Serve immediately with a bowl of ice-cold water set in the middle of the table. Each diner spears a banana fritter and dunks it in the ice water. The syrup will harden and form a crackling crust which breaks when eaten. The banana fritter should still be warm in the middle.
Makes 6 servings
Source: New Wok Cooking by Rosa Ross
"This popular dessert is often made with apples, but I chose bananas here. It is not only delicious but great fun, particularly for young children. The last step is a bit tricky, but it is one that your guests will have to take part in - since they create their own dessert. In order for the toffee on the bananas to harden, the water must stay icy cold, so be sure to have a good supply of ice on hand."1/4 cup cornstarch
1/4 cup all-purpose flour
Pinch of salt
2 egg whites
About 2 tablespoons water (or as needed)
3 ripe bananas
1 cup (packed) dark brown sugar
1/4 cup light corn syrup
1/4 teaspoon fresh lemon juice
1 teaspoon Asian sesame oil
2 cups vegetable oil
A large bowl of ice water with ice cubes floating in it
In a medium bowl, combine the cornstarch, flour, and salt. Stir in the egg whites and add enough water, about 2 tablespoons, to make a thin batter that will coat the bananas. Set aside.
Peel the bananas and cut into 2-inch segments. Add the banana pieces to the batter. Set aside.
In a small saucepan, combine the brown sugar, corn syrup, and lemon juice. Heat over low heat until the sugar is melted. Continue cooking until the syrup is light brown in color and a little drizzled onto a cold plate hardens. Immediately stand the saucepan in cold water to stop the cooking. Stir in the sesame oil with a wooden spoon. Cover and keep warm.
Heat the vegetable oil in a carbon-steel wok over medium-high heat until just smoking. Add the banana pieces and deep-fry to a golden brown. Remove with a slotted spoon and drain on paper towels.
TO SERVE:
Mound the banana fritters on a warm plate and pour the warm syrup over them. Serve immediately with a bowl of ice-cold water set in the middle of the table. Each diner spears a banana fritter and dunks it in the ice water. The syrup will harden and form a crackling crust which breaks when eaten. The banana fritter should still be warm in the middle.
Makes 6 servings
Source: New Wok Cooking by Rosa Ross
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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