Deep-fried Bananas with Caramel Sauce

"Use big bananas! If your bananas are too small or too mushy, they will burn."
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  • Peel the bananas and cut them in half lengthways, then half again, so that you have long strips.
  • Mix the hazelnuts and breadcrumbs in a bowl and roll the banana pieces in it.
  • Press some of the mixture into the flesh to make sure it is well coated.
  • Heat all the sauce ingredients in a small heavy sauce pan, stirring constantly.
  • Heat the oil in a wok to 180 degrees Celsius.
  • How much oil you use is relevant to how big your wok is.
  • Put enough so it will cover the bananas, but never fill it more than halfway.
  • Deep fry the bananas in batches for about 2 minutes, or until golden brown.
  • Place the fried bananas on a piece of paper towel on a place to let the oil drain.
  • To serve, place the bananas on a plate and pour some caramel sauce over top.

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So basically, I cook two nights a week for a household of four adults including myself. Here are their dietary preferences: Person #1) Eats no meat, but seafood ok. Person #2) Eats no meat, seafood, eggs, cheese or fermented items. Person #3) Dislikes veggies, ethnic foods, and dishes with a lot of sauce. No tofu (this makes feeding persons 1 and 2 very difficult). Loves meat. Person #4) Dislikes cooked veggies (raw ok) and tofu. Dislikes onions and peppers of any kinds. Usually I end up making a meat-n-potatoes dish one night a week to satisfy diners #3 and 4, since the no-meat rule of diners #1 and 2 is a dietary thing, not moral/ethical, so they are okay with me picking out chunks of meat from say, a stew, and replacing it with veggie meat in their plates. The other night I make something vegetarian - squash as a main dish or something with lentils and beans. As long as there's no tofu, diners #3 and 4 will eat it, albeit with little enthusiasm. <img src="">
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