CHINESE TOFFEE APPLES

by Paula Senior
(Nerja, Spain)

3 medium-sized apples, peeled and cored and bananas can also be used
Batter
4 ozs. plain flour
Pinch of salt
1 egg
¼ pt cold milk/water mixed
Oil for deep fat frying
Syrup
8 ozs. sugar
3 tablesps. cold water
1 tablesp. oil
1 tablesp. Sesame seeds

Method

Make the batter. Sieve the flour with the salt, make a well and pour in the beaten egg with the milk and water mix. Whisk until smooth and bubbley. Cool in ‘fridge.
Cut prepared apples into eighths.
In another pan prepare syrup by boiling the sugar in the oil and water until is turns a pale caramel colour.
Sir in the sesame seeds and lower heat immediately.
Be careful not to burn the toffee.
Drop the apples into batter, coat thoroughly and deep fry for 1 minute.
Immediately using a pair of tongs, coat with the hot syrup, place on a greased serving dish and allow to cool and harden.