One-third cup of water
One-third cup of all-purpose flour
One-fourth cup of cornstarch
One tablespoon of active dry yeast
One pinch of salt
Oil for frying
Two medium-sized bananas, peeled, seeded, and cut into 8 pieces
Four ripe bananas, cut diagonally into 1 cm thick slices
Two cups of sugar
One cup of water
One-half cup of Karo syrup
One-fourth cup of sesame seeds
Cold water
One-third cup of water
One-third cup of all-purpose flour
One-fourth cup of cornstarch
One tablespoon of active dry yeast
One pinch of salt
Oil for frying
Two medium-sized bananas, peeled, seeded, and cut into 8 pieces
Four ripe bananas, cut diagonally into 1 cm thick slices
Two cups of sugar
One cup of water
One-half cup of Karo syrup
One-fourth cup of sesame seeds
Cold water
Beat the water, flour, cornstarch, yeast, and salt until a smooth batter forms
Add the bananas to the batter and mix until they're well coated
Remove one piece of banana at a time using an egg slicer, allowing excess batter to drizzle off into a bowl. Reserve
Heat oil in a frying pan (about 3 cm deep) over medium-high heat
When hot, fry 6-8 pieces of banana at a time, flipping occasionally until golden brown for about 5 minutes
Drain on paper towels and repeat the process with the remaining bananas
In a separate saucepan, combine sugar, water, and Karo syrup
Bring to a boil over high heat, without stirring, until the mixture separates into stiff peaks (the syrup will turn golden)
Reduce heat and add sesame seeds
Add one piece of fruit at a time to the syrup, fully submerging it
Immediately remove from the syrup and place in a greased dish, being careful not to let the pieces touch each other
To serve, dip each piece of fruit into cold water to set and chill the caramel sauce.
