Recipes
Crispy Fried Bananas in Caramel

Crispy Fried Bananas in Caramel

Name: Crispy Fried Bananas in Caramel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 portions
Ingredients: 3 pcs bananas; 60 g plain flour; 40 g cornstarch; 1 pc egg; 60 ml water; 500 ml sunflower oil; 150 g granulated sugar; 1 tablespoon sunflower oil; 2 tablespoons sesame seeds

Eduard LáskaSweetChinese Cuisine x se líbilo

Fried bananas in caramel are a showstopping Chinese dessert that always draws attention at the table. Banana pieces get coated in a light batter, fried until crisp, then bathed in hot caramel. A quick dip in ice water turns the sugar into thin glassy threads that stretch beautifully while warm. Scatter toasted sesame on top and serve right away, while the shell is crisp and the fruit soft inside.

Příprava: 20min

Vaření: 15min

CELKOVÝ ČAS: 35min

Step by step process

Prep and batter

1
Peel the bananas and cut them into roughly three-centimeter rounds. So the fried bananas hold their shape, reach for ripe but firm fruit.
2
In a bowl, whisk the plain flour with the cornstarch. Add the egg and pour in cold water while whisking, until you have a smooth batter the thickness of light cream that coats the fruit pieces evenly.
TIP:
A thin layer of cornstarch on a well-dried surface helps create a distinctly crispy crust when baking. Use only a small amount so it does not leave a floury coating. It works just as well for fries, roasted potatoes, or cauliflower.

Frying

3
In a deeper pot or a wok, heat the sunflower oil to 170 degrees Celsius. Dip the coated pieces in the batter and lower them into the hot fat in small batches so the temperature does not drop.
TIP:
The correct oil temperature is key to perfect frying. Use a thermometer to ensure the oil is neither too cold nor overheated, which prevents the food from absorbing too much oil or burning.
4
Fry until golden for about 3 minutes, until the coating turns crisp. Lift the pieces out with a slotted ladle onto a paper towel and let the excess fat drain.

Caramel and finishing

5
Pour the sugar into a clean pan, add a tablespoon of oil, and heat while stirring constantly. Once the sugar melts into a golden liquid glaze, lower the flame so it does not scorch and stays smooth.
6
Quickly toss the fried pieces in the hot glaze and drop them one by one into a bowl of ice water. The sugar hardens into a brittle shell and forms thin glassy threads.
7
Lift the finished pieces from the water and scatter toasted sesame seeds over them. Serve at once, while the sweet shell still stretches and crackles pleasantly.

More tips:

Set up the bowl of ice water before you start the caramel. The shock bath has to come right away, or the sugar will not form stretchy threads.

Caramel made from sugar and oil without water comes together faster but darkens easily. Watch the color and the aroma and pull the pan off the heat as soon as it reaches a golden honey shade.

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