This classic dessert will make a great end to any meal. Wedges of crisp apple are encased in a light batter, then dipped in crispy caramel to make a sweet, sticky dessert that is guarantee to gets stuck in your teeth! You can use baby bananas in place of the apples. Don't cook the apples in advance or the caramel will soften.
Ingredients: (Serves 4)
115 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 teaspoons baking powder
60 ml/4 tablespoons cornstarch (cornflour)
4 firm apples
Sunflower oil, for deep-frying
200 g/7 oz/1 cup caster (superfine) sugar
Method:
In a large mixing bowl, combine the flour, baking powder, cornstarch and 175 ml/6 fl oz/¾ cup water. Stir to make a smooth batter and set aside. Peel and core the apples, then cut each one into 8 thick wedges. Fill a wok one-third full of sunflower oil and heat to 180ºC/350ºF or until a cube of bread, dropped into the oil, browns in 45 seconds.
Working quickly, in batches, dip the apple wedges in the batter, drain off any excess and deep-fry for 2 minutes, or until golden brown. Remove with a slotted spoon and place on kitchen paper to drain.
Reheat the oil to 180ºC/350ºF and fry the wedges for a second time, again giving them about 2 minutes. Drain well on kitchen paper and set aside. Very carefully, pour off all but 30 ml/2 tablespoons of the oil from the wok and stir in the sugar. Heat gently until the sugar melts and starts to caramelize. When the mixture is light brown, add a few pieces of apple at a time and toss to coat evenly.
Fill a large bowl with ice cubes and chilled water. Plunge the coated apple pieces briefly into the iced water to harden the caramel, then remove with a slotted spoon and serve immediately.
[source from www.healthyonlinerecipes.com]
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