The first thing you need to know is that I am typing this post with only eight fingers. So a cautionary reminder: no matter what, do NOT touch the caramel sauce, even if subconsciously you believe that it has cooled down. It has not. The second thing you should remember is that, should you fail to follow the first instruction, lavender oil is the best remedy for burns, to alleviate pain. Follow with aloe.
Also, I’m sorry if my picture makes these look like Korean chicken wings. I don’t know why that is but I promise they’re good — crunchy sweet on the outside like nobody’s business, hot and gooey on the inside.
- 2 bananas
- 1 egg
- 1/2 cup flour
- 1/2 cup sugar
- 1/8 cup water
- Ice water bath
- Slice bananas and coat in flour. Transfer and coat in eggs then recoat in flour.
- Deep-fry the bananas in hot oil until golden brown. Set aside.
- Combine sugar and water in a pot and boil. Reduce heat to medium and simmer until it becomes caramel sauce. Some good tips at Wikihow here, like sticking the bottom of the pot in ice water to stop the sauce from overcooking. When it’s nice and goopy and maple syrupy, it’s ready.
- Coat your banana fritters in the caramel sauce, then immediately dunk in a bath of ice water to harden the coating. I’ve seen some Chinese restaurants dunk it in a bowl of icy cream soda, but that seems kind of like a waste of a good cream soda to me. Swirl it around long enough that the syrup is fully hardened, but not so long that your fried banana gets cold!
- Serve with ice-cream immediately — vanilla is a classic but this summer, 7-Eleven is selling mini cups of Bananas & Cream, MMMM yes.