Candied Banana Fritters
Batter-covered bananas are deep-fried and coated in a syrupy glaze For richer flavor, deep-fry the bananas a second time at 325 degrees F. before dipping in the sugar syrup.
7 tablespoons granulated sugar
2 tablespoons cold water
1/4 cup cornstarch
3/4 cup all-purpose flour, divided
1/3 cup cold water (or enough water to make a thin batter)
6 cups oil for deep-frying (or less if desired)
2 - 3 tablespoons sesame seeds, as needed
Heat wok and add oil for deep-frying.
Mix together the sugar and water. Set aside.
Beat the egg in a bowl. Stir in the cornstarch, 1/2 cup flour, and up to 1/3 cup water, and blend well.
Cut each banana on the diagonal into 1 1/2-inch thick slices (4 or 5 slices per banana). Lightly dust each banana piece with a bit of the remaining 1/4 cup of flour. Coat each piece in the flour batter using your fingers.
Drop the bananas into the hot oil and deep-fry until they are golden brown, turning once. Remove and drain on paper towels.
Heat frying pan and add 1 tablespoon of oil. Give the sugar and water mixture a quick re-stir and add to the frying pan.
Stir the mixture on low heat until the sugar dissolves and turns light brown. Turn off the heat and add the bananas, turning to coat them in the sugar.
Finish off by plunging immediately into ice cold water to harden the sugar. Repeat with all the bananas. Sprinkle with sesame seeds and serve.
*Black sesame seeds are thought to help prevent hair from graying