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Beijing Banana Toffee Deep Fried Bananas

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Ingredients

Adjust Servings:
4 large bananas
1/4 cup all purpose flour
1/4 cup cornstarch
1 large egg
1 teaspoon water
3/4 cup granulated sugar
2 tablespoons sesame seeds toasted
ice water (large bowl)
peanut oil the best to use

Nutritional information

368.7
Calories
35g
Calories From Fat
4g
Total Fat
0.9 g
Saturated Fat
46.5mg
Cholesterol
20.9mg
Sodium
83g
Carbs
4.3g
Dietary Fiber
54.1g
Sugars
4.7g
Protein
207g
Serving Size (g)
4
Serving Size

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Beijing Banana Toffee Deep Fried Bananas

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    Cuisine:

    The problem with this recipe is that there is very to little liquid.

    I imagine the batter to be something in the range of a fritter batter, which usually has just as much liquid (by weight) as flour (or flour and cornstarch here), usually in the form of milk, in addition to half the weight in eggs.

    Here, there is just a teaspoon of water. This resulted in a batter that was on the verge of being a paste. So I added about a quarter cup of milk, and this made the consistency much lighter and easier to work with.What would have also been helpful is, I think, a process to firm up the bananas ... used very ripe bananas and handling the bananas in the batter made for a very squishy result (under the caramel exterior).

    I have seen other deep fried banana recipes suggesting throwing them in the fridge for a bit -- this may work.

    In principle, the recipe makes sense though. Make a simple batter. Fry it. Then toss it in caramel. Then dunk it in cold water to make a candied shell out of the caramel.

    The batter needs some work though -- no pun intended.

    • 37 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Beijing Banana Toffee (Deep Fried Bananas), Wonderful treat in winter You can use apple as well. I haven’t tried any other fruits, but I guess anything that keeps its shape., The problem with this recipe is that there is very to little liquid.

    I imagine the batter to be something in the range of a fritter batter, which usually has just as much liquid (by weight) as flour (or flour and cornstarch here), usually in the form of milk, in addition to half the weight in eggs.

    Here, there is just a teaspoon of water. This resulted in a batter that was on the verge of being a paste. So I added about a quarter cup of milk, and this made the consistency much lighter and easier to work with.What would have also been helpful is, I think, a process to firm up the bananas … used very ripe bananas and handling the bananas in the batter made for a very squishy result (under the caramel exterior).

    I have seen other deep fried banana recipes suggesting throwing them in the fridge for a bit — this may work.

    In principle, the recipe makes sense though. Make a simple batter. Fry it. Then toss it in caramel. Then dunk it in cold water to make a candied shell out of the caramel.

    The batter needs some work though — no pun intended., Wonderful treat in winter You can use apple as well. I haven’t tried any other fruits, but I guess anything that keeps its shape.


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    Steps

    1
    Done

    Peel Bananas and Cut Them Into 1.5" Chunks Combine Flour, Cornstarch, Egg, Water and Mix Till Smooth.

    2
    Done

    Heat Frying Oil Till Moderately Hot.

    3
    Done

    Dip the Banana Chunks Into the Batter, Lift Them Out One at a Time, Tap Off the Excess Batter and Put Them Into the Hot Oil.

    4
    Done

    Fry For 1-2 Minutes, Till the Batter Is Golden.

    5
    Done

    Lift Them Out Right Away and Drain on Paper Towels.

    6
    Done

    Have the Bowl of Ice Water Nearby.

    7
    Done

    Put Sugar and Sesame Seed in a Clean Dry Pot, Melt the Sugar Till It Darkens a Little.

    8
    Done

    Reduce Heat to Very Low, Just to Keep It Warm but not Burned.

    9
    Done

    Dip the Fried Banana Chunks in, a Few at a Time, Coat Them Thoroughly With Sugar Syrup and Sesame.

    10
    Done

    Lift Them Out Into the Ice Water to Harden, Then Lift Them Right Now.

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    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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    NOT a dessert! This is nice as a lunch or a side dish at a buffet It can also be made in mini-tart shells as an appetizer
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    NOT a dessert! This is nice as a lunch or a side dish at a buffet It can also be made in mini-tart shells as an appetizer

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