For the batter
2 egg whites
1/2 cup cornstarch
1/2 cup all-purpose flour
1/4 cup baking powder
6 ripe and firm bananas
Frying oil
For the caramel
2 cups granulated sugar
1/4 cup light corn syrup
1 tablespoon apple cider vinegar
For the batter
2 egg whites
1/2 cup cornstarch
1/2 cup all-purpose flour
1/4 cup baking powder
6 ripe and firm bananas
Frying oil
For the caramel
2 cups granulated sugar
1/4 cup light corn syrup
1 tablespoon apple cider vinegar
In a bowl, whip the egg whites with 1/2 cup water
Add cornstarch and flour
Mix well
Add baking powder only when preparing the banana coating
Mix again
Heat frying oil in a deep skillet, cut each banana into 5 pieces, and coat each piece with the batter
Fry until golden brown
Drain on paper towels and reserve
In a saucepan, combine all caramel ingredients except apple cider vinegar
Bring to a boil, stirring occasionally
Reduce heat and simmer until the caramel reaches a light amber color (firm-ball stage)
Test by dropping a small amount of the caramel into cold water
If it forms a ball that holds its shape, it's ready
Promptly dip the fried banana pieces into the warm caramel, then immediately plunge them into an ice bath
Serve immediately
Serves 10 portions
Not recommended to substitute bananas with plantains or pineapple; process remains the same.
