Vietnamese Fried Banana Fritters (Chuối Chiên)

By Vicky Pham · 30 min

Ingredients

Instructions

1. In a wide shallow bowl, whisk rice flour, all-purpose flour, baking powder, sugar, salt, black sesame seeds, turmeric (if using) and water until smooth.
2. In an 11-inch skillet, add about 1 1/2 inches of neutral oil and heat to 300-310°F.
3. Roll each banana half snugly in a Ziploc or thick plastic bag, then flatten gently with a mallet or flat object until thin but not so thin that it breaks.
4. Peel the flattened banana from the bag and dip it into the batter. Repeat with the remaining bananas.
5. Using a wide spatula, lower the coated bananas into the hot oil without overcrowding. Fry about 7 minutes total, or until golden, turning gently.
6. Drain the fried bananas on a wire rack. Clean any fried bits out of the skillet.
7. Dip the fried bananas in the batter again, then fry for 3 more minutes, keeping them apart and turning as needed.
8. Drain on a wire rack and let cool about 15 minutes before eating, as they will be very hot.

Summarized from Vicky Pham's video. Watch it for the details.

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