Tempura Bananas With Kahlua Chocolate Sauce

I was just sitting around wondering what to do with some bananas that were about to go bad, and this recipe just coalesced into my brain. I had been thinking about Bananas Foster, but realized I didn't have any bourbon or whiskey for the sauce. Plus, I felt like eating something fried. PLUS, I felt like busting out the WOW! Factor. Funny thing about this was that I tried to make a chocolate sauce by melting some chocolate chips in a bowl over steaming water. But that didn't work. And in my haste I thought "Hershey's syrup! That should do it." And I gotta tell you, it worked. Now THAT is the Men in Aprons way.

Ingredients:

• 1/2 cup egg whites
  
• 1/3 cup corn starch
  
• dash of salt
  
• Oil for frying
  
• Bananas
  
• Chocolate syrup (from can or plastic bottle)
  
• 2 TBSP. Kahlua
  
• Powdered Sugar

Set the bananas in the refridgerator to chill. This will help in the dredging procedure. In a large cast iron skillet, dutch oven, or fry daddy, heat up enough oil for frying to about 350 degrees.

To make the Tempura: In a small bowl, sift together the corn starch and salt. Beat the egg whites in a larger bowl until soft peaks form. Slowly add the corn starch mixture while beating.

Cut the bananas in half lengthwise, then dip into the tempura batter with a pair of tongs coating thoroughly. Place into the very hot oil. This oil needs to be very hot when you put the bananas in. You want to cook the batter fast, so the banana doesn't get mushy under the heat of the oil. When the tempura coating is golden brown, remove to a paper towel or drain rig.

In small cup or bowl, mix a couple of long squirts of the chocolate syrup with the Kahlua. Next, drizzle a small amount on a plate. Rest 2 bananas on top, and sprinkle with powdered sugar.