. (pluvka) wrote in vegancooking,
.
pluvka
vegancooking

toffee bananas

has anyone ever tried making toffee bananas before? all the recipes i've seen have egg in the batter, and i'm not sure what to use in place of the egg that will make the batter stick to the bananas and help it crisp up properly.

i have tried making battered seitan before, using cornstarch in the batter instead of egg, and the batter slid off and fell apart once in the hot oil. i know the same thing will happen with battered bananas if i don't find a good egg replacer that works. (beer is not an option, and regular egg replacers for baking won't work either. it has to be something that will firm up and fry, much like an egg will do in oil.) help?



INGREDIENTS:

* 7 tablespoons granulated sugar
* 2 tablespoons cold water
* 1 egg
* 1/4 cup cornstarch
* 3/4 cup all-purpose flour, divided
* 1/3 cup cold water (or enough water to make a thin batter)
* 5 bananas
* 6 cups oil for deep-frying (or less if desired)
* 2 - 3 tablespoons sesame seeds, as needed

PREPARATION:
Heat wok and add oil for deep-frying.
Mix together the sugar and water. Set aside.
Beat the egg in a bowl. Stir in the cornstarch, 1/2 cup flour, and up to 1/3 cup water, and blend well.
Cut each banana on the diagonal into 1 1/2-inch thick slices (4 or 5 slices per banana).
Lightly dust each banana piece with a bit of the remaining 1/4 cup of flour. Coat each piece in the flour batter using your fingers.
Drop the bananas into the hot oil and deep-fry until they are golden brown, turning once. Remove and drain on paper towels.
Heat frying pan and add 1 tablespoon of oil. Give the sugar and water mixture a quick re-stir and add to the frying pan. Stir the mixture on low heat until the sugar dissolves and turns light brown. Turn off the heat and add the bananas, turning to coat them in the sugar. Finish off by plunging immediately into ice cold water to harden the sugar. Repeat with all the bananas. Sprinkle with sesame seeds and serve.

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