Glacéed Bananas
Battered, deep-fried banana pieces dipped in golden caramel and plunged into ice water to set into a glassy, crackly shell.
Ingredients
| — | peanut oil, for frying | |
| 6 | egg whites | |
| 1/3 cup | 80 ml | cornstarch |
| 3 tbsp | 45 ml | flour |
| 5 | slightly underripe bananas, peeled and quartered | |
| 2 cups | 480 ml | sugar |
| 1 tbsp | 15 ml | canola oil |
Instructions
- Fill a bowl with ice water; set aside. Heat 2" peanut oil in a 6-qt. saucepan until a deep-fry thermometer reads 375°F (190°C). Whisk the egg whites in a bowl until fluffy. Slowly whisk in the cornstarch and flour until an almost smooth batter forms. Working in batches, dip the bananas in the batter; fry, flipping once, until golden, 1–2 minutes. Using a slotted spoon, transfer the bananas to paper towels to drain.
- Heat the sugar, canola oil, and 1/2 cup water in a 4-qt. saucepan over medium heat. Cook until the sugar is dissolved and the caramel is golden, about 20 minutes; reduce the heat to low and keep warm. Using tongs or two forks, dip the bananas in the caramel, then drop into the ice water briefly to harden the sugar. Drain on paper towels and serve immediately.