Peel, core and cut the apples into small wedges.
Put the corn starch in a flat dish.
Dredge the apple wedges in the corn starch.
Heat the oil in a saucepan.
(To test if the oil is hot enough: put the handle of a cooking spoon into the hot oil. If bubbles begin to form, it's ready.)
Add the apple wedges and fry until gold brown -- approximately 3 minutes.
Transfer the fried apple to paper towels.
Pour all but a very thin layer of oil from the pan.
Over a low flame, put the sugar in a clean pan and very carefully add 2 to 3 tablespoons of water.
Stir continuously until the sugar melts and the caramel begins to bubble.
Put the apples back in the pan and coat them with the caramel.
Immediately divide the apples evenly among the dishes.
Garnish with mint.