Banana... nana....na

Goreng pisang
Servings: 4
4 bananas
1 Tbs cooking oil
6 Tbs sugar
2 Tbs cold water
6 cups cooking oil
2 Tbs sesame oil

Batter:
1 egg
4 Tbs cornstarch
5 Tbs flour n cold water
Beat the egg in a small bowl, add cornstarch, flour and cold water, then mix well to make the flour batter.
Peel the bananas, and cut each banana into 5 diagonal pieces. Dip each banana piece into the flour batter to coat it. Deep fry the pieces in hot cooking oil for about 1 min, or until they are golden. Remove the bananas and drain off the oil from wok. Brush the serving plate with some sesame oil. This will add extra aroma and the banana fritters tend to not stick to the plate.
Heat 1 Tablespoon of cooking oil in a wok, add sugar and water, and stir fry over low heat until it turns into syrup. Turn off the heat, add the bananas, and mix carefully. Remove the bananas from the wok onto a plate to serve.

Banana Balls
3 bananas mashed and sprinkled with 1 tsp lemon juice to keep from discoloring
1 2/3 cups all-purpose flour
2 tsp baking powder n confectioners' sugar
1/4 tsp salt
2/3 cup milk
1 egg
Confectioners' sugar
Sift and mix all dry ingredients. Whisk together the milk and egg; add to dry ingredients. Fold in the mashed bananas. If too thick add a little milk, and if batter seems too thin, add flour. Batter should have consistency to mound up in a spoon. Heat deep fryer to about 375° or add 1 inch of oil to a deep pan.
Drop batter by spoonfuls in small batches. As fritters brown on one side, turn once. This will take about 5 – 8 mins. Drain on paper towels. Keep warm and just before serving sprinkle with cinnamon sugar or powdered sugar. Serve warm with syrup, if desired. Serves 10 to 15