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Name of Event

China National Day

Cuisine From



Fried apples (or bananas) coated in sesame seeded toffee.


Yield 6-8
Preparation time 15-20 mins
Cooking time 30 mins
Main Ingredient Apples (or bananas)


2 large apples (Granny Smith for a tart flavor or golden delicious for a sweeter flavor) or 2 bananas

The batter

  • 1/2 cup  All purpose flour
  •  2 tbs Cornstarch
  •  3/4 tsp Baking powder
  •  1/2 cup Water

The toffee

  • 150g soft brown sugar 
  • 3 tablespoons sunflower oil
  • A little cold water
  • 1 level tablespoon of toasted sesame seeds

A bowl of ice cold water for plunging cooked toffee apples into


Cooking the fruit

 In a bowl, mix flour, cornstarch, and baking powder. Add water and stir until smooth.

Peel and core  apples; cut each apple into 4 wedges. For medium sized apples 3 wedges

(If you use  bananas, peel and cut in 1/2 inch thick diagonal slices.)

 Place fruit in batter and turn to coat evenly. 

Into a deep pan pour oil to a depth of about 1 1/2 inches.

Heat oil to 350 degrees.

Dip one chunk at a time into the batter, let excess batter drip of before putting it into the frying pan (for 1-2 minutes) turning the chunks over in the pan and cooking the other side for another minute or so.

Remove with a slotted spoon and drain on paper towels. Set aside on a plate.

Making the toffee

Place sugar, water and Heat oil in a ten inch frying pan;stir to blend.
 Place pan over high heat
When mixture begins to bubble (about one minute), stir ingredients continuously to prevent burning.
Continue cooking until syrup just turns a pale straw color (about 9 minutes).
Test toffee by dropping a small amount into a dish of ice cold water.  The toffee is ready when it reaches a soft crack stage. 
 Immediately remove from  heat, add sesame seeds, and swirl to mix. Save some seeds for decoration.

Making the toffee apple (or banana)

When the toffee is ready put small quantities of fruit into the toffee and toss around until they are thoroughly coated.

Remove chunks one at a time and place on  oiled dish so pieces do not touch.
Pile a number of chunks onto a small separate dish for each person when the toffee has cooled a little but still warm. Decorate with saved sesame seeds.
At table, dip each piece of fruit in ice water so coating hardens and fruit cools.