Ingredients
- 1 TB white miso
- 2 TB cashew cream, thick
- 1 tsp water
- 1 1/2 tsp Ener-G, mixed with 5 TB water
- 3/4 cup cornstarch
- 1-2 bananas, cut any way you like
- plenty of oil for frying
- raw agave syrup
- sesame seeds
Instructions
- Make the cashew miso cream by mixing together the first three ingredients. Set aside.
- Heat the oil (enough to submerge the bananas in) in a saucepan over medium-high heat for about 4 minutes. Test the readiness of the oil by dropping a pinch of the cornstarch into the oil—if it sizzles immediately, you are ready to fry.
- Working in batches, dip the bananas into the Ener-G slurry and then coat with the cornstarch, tapping off any excess. Slide them into the oil slowly (being careful not to overcrowd) and fry until golden, about 2-3 minutes. Remove from the oil and place on paper towels to drain.
- To serve, drizzle with the agave and a spoonful of the cashew miso cream. Sprinkle with sesame seeds.