Ingredients

• 2 cups all-purpose flour
• 3 large eggs, separated
• 3/4 cup lager beer
• Pinch of salt
• 1/4 cup vegetable oil
• 2 tablespoons sugar
• Vegetable oil for deep-frying
• 6 large bananas (peeled and cut into 1-inch sections)
• Confectioner's sugar
• Caramel Sauce (recipe follows)

Instructions

1. In a large mixing bowl, combine the flour, egg yolks, beer, salt, and oil. Whisk together until a smooth batter forms with no lumps. Allow to rest for 1 hour at room temperature.

2. In another bowl, whip the egg white with a whisk and gradually add the sugar until the mixture forms soft peaks. Fold into the batter.

3. In a large cast-iron skillet or Dutch oven, heat 3 to 4 inches of vegetable oil until it reaches a temperature of 350 degrees F. (Use a candy thermometer.) Using a wooden skewer or large toothpick, dip the banana pieces in the batter, add one by one to the hot oil, and fry until golden brown, 1 to 2 minutes. Throughout the frying, be sure that the oil is at least 350 degrees F. but don't exceed 375 degrees F. Drain the browned bananas on paper towels. Sprinkle them with confectioner's sugar and serve with the caramel sauce poured on top or on the side for dipping.

Caramel Sauce

Ingredients

• 1 cup sugar
• 1/4 cup water

Instructions

1. Place 1 cup of sugar in a medium saucepan over medium heat. Make sure the pot is large enough to avoid splashing; the sauce will bubble when the water is added. Melt the sugar without stirring until it turns a deep caramel color. (The sugar will color quickly; do not burn it.)

2. Slowly add the water, stirring carefully so as not to splash.