Caramel Fried Apples Or Bananas Recipe
Caramel Fried Apples Or Bananas is a perfect after meal recipe. Caramel Fried Apples Or Bananas gets its taste from flour mixed with cornstarch and fruits, coated with caramel. Caramel Fried Apples Or Bananas is loved by many people across the world.
Ingredients
| 1/2 cup all-purpose flour, unsifted | ||
| Cornstarch | 2 Tablespoon | |
| Baking powder | 3/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| 2 Golden Delicious apples or 2 bananas | ||
| Granulated Sugar | 2/3 Cup (16 tbs) (Caramel coating:) | |
| 1/3 cup warm water, and 1 tablespoon salad oil | ||
| Sesame seeds | 2 Teaspoon (Caramel coating:) | |
Directions
In a bowl, mix flour, cornstarch, and baking powder.
Add water and stir until smooth.
Peel and core apples; cut each apple into 8 wedges.
Place fruit in batter and turn to coat evenly.
Into a deep pan (about 6 inches in diameter), pour oil to a depth of about 1 1/2 inches.
Heat oil to 350° on a deep frying thermometer.
Using chopsticks or a spoon, lift 1 piece of fruit at a time from batter and let excess batter drip off, then lower fruit into hot oil.
Cook several pieces at a time until coating is golden brown (about 2 minutes).
Remove with a slotted spoon and drain on paper towels.
Generously oil a flat serving dish.
Fill a serving bowl to the brim with ice cubes; cover with water.
Place sugar, water, and oil for caramel coating in a 10-inch frying pan; stir to blend.
Place pan over high heat.
When mixture begins to bubble (about 1 minute), shake pan continuously to prevent burning.
Continue cooking and shaking pan until syrup just turns a pale straw color (about 9 minutes).
Immediately remove from heat, add sesame seeds, and swirl to mix.
Drop fruit into syrup and swirl to coat evenly.
Using two spoons, immediately remove each piece of fruit and place on oiled dish so pieces do not touch.
At table, dip each piece of fruit in ice water so coating hardens and fruit cools.
Add water and stir until smooth.
Peel and core apples; cut each apple into 8 wedges.
Place fruit in batter and turn to coat evenly.
Into a deep pan (about 6 inches in diameter), pour oil to a depth of about 1 1/2 inches.
Heat oil to 350° on a deep frying thermometer.
Using chopsticks or a spoon, lift 1 piece of fruit at a time from batter and let excess batter drip off, then lower fruit into hot oil.
Cook several pieces at a time until coating is golden brown (about 2 minutes).
Remove with a slotted spoon and drain on paper towels.
Generously oil a flat serving dish.
Fill a serving bowl to the brim with ice cubes; cover with water.
Place sugar, water, and oil for caramel coating in a 10-inch frying pan; stir to blend.
Place pan over high heat.
When mixture begins to bubble (about 1 minute), shake pan continuously to prevent burning.
Continue cooking and shaking pan until syrup just turns a pale straw color (about 9 minutes).
Immediately remove from heat, add sesame seeds, and swirl to mix.
Drop fruit into syrup and swirl to coat evenly.
Using two spoons, immediately remove each piece of fruit and place on oiled dish so pieces do not touch.
At table, dip each piece of fruit in ice water so coating hardens and fruit cools.
Chef
