Toffee Bananas

4 bananas

2 C. oil for deep frying

Batter: 1 egg -- slightly beaten

4 Tbsp. cornstarch

5 Tbsp. flour

6 Tbsp. cold water

Frosting: 2/3 C. sugar

1/3 C. water

1/4 Tsp. vinegar or lemon juice

1 Tsp. oil

Cut each banana into 5 long diagonal pieces after peeling. Sprinkle some flour on bananas until well coated. Blend batter ingredients well and toss bananas in batter to coat. Heat oil and place batter-coated bananas in oil, frying until golden brown. Remove and drain on paper towel. Heat 1 tablespoon oil in a small saucepan; add sugar and water. Stir-fry over low heat until it is like syrup and when poured makes a thread. Add the bananas and mix carefully. Serve immediately. (The serving plate should be brushed with some oil.) Note: To make coating extra crisp, serve with a container of cold water. Dip each section briefly into cold water just before eating.