Chinese Candied Banana Fritters

1. Cut the bananas into 1-1/2 inch lengths (about 5 pieces per banana).
2. Combine the egg and water, then stir into the flour to make a batter.
3. Heat the oil for deep-frying to 365°F (185°C). Use a fork to dip each banana slice into the batter, rolling it around to coat it well.
4. Carefully add a few slices of battered banana to the hot oil. Deep-fry until golden brown and the batter is crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels. (For a richer flavor, deep-fry the bananas a second time at 325°F / 165°C before dipping in the sugar syrup.)

Caramelizing the bananas — since the caramelized sugar hardens and becomes difficult to work with quite quickly, it is easiest to caramelize half the bananas at a time: 5. Fill 2 bowls with ice-cold water and several ice cubes, and place in the freezer while preparing the sugar syrup. 6. Heat 1 tablespoon oil over low-medium heat, then add 3/4 cup sugar, stirring constantly until it turns golden brown (about 5 minutes) — be careful not to burn the sugar. Remove the wok from the heat and stir in half the sesame seeds. Set out one ice bath. 7. Working quickly, use a fork to place a banana slice in the sugar syrup and turn to coat. Dip the banana in the ice water for several seconds, until the sugar coating has hardened, then place on a sheet of wax paper. Continue with the remaining slices. If the syrup starts to cool and harden, reheat over low heat, stirring constantly, until liquid again. 8. Caramelize the second half of the bananas, repeating with the remaining 3/4 cup sugar and sesame seeds and the second ice bath.

Tip: if you like, use black sesame seeds.