Bánh Chuối — Crispy Banana Fritters
Golden, crispy Vietnamese banana fritters made with a delicate rice-flour batter. Served warm with a touch of sweetness—a beloved street snack or light dessert.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 2g
Ingredients
- 2 medium ripe bananas
- ½ cup rice flour
- 2 tablespoons sugar
- ½ cup water
- 2 cups vegetable oil for frying
- ¼ teaspoon salt
Instructions
- 1
Peel the bananas and place them on a cutting board. Slice each banana lengthwise down the middle, creating two long halves. Then slice each half crosswise into 3-inch-long pieces, about the size of your pinky finger.
- 2
Pour the rice flour into a medium bowl. Add the sugar and salt to the flour, then stir with a fork or whisk until mixed evenly, about 15 seconds.
- 3
Pour the water into the flour mixture slowly while whisking with a fork. Whisk until the batter looks smooth and thin, like pancake batter with no lumps, about 30 seconds.
- 4
Pour the vegetable oil into a heavy-bottomed pot or deep skillet until it reaches a depth of 2 inches. Place the pot on the stove over medium-high heat and let it warm until the oil shimmers and a wooden spoon dipped in it produces steady bubbles, about 3 minutes.
- 5
Working with one banana piece at a time, dip it into the batter to coat all sides. Carefully slide it into the hot oil—you should hear an immediate sizzle. Fry only 3–4 pieces at a time so they have room to move.
- 6
Watch the banana pieces as they fry. After about 90 seconds, when the surface turns golden brown and crispy like caramelized sugar, use a slotted spoon to flip each one carefully.
- 7
Fry the second side for another 90 seconds until it matches the first side—both sides should be a warm golden-brown color. Using the slotted spoon, lift each fritter out and place it on a paper-towel-lined plate.
- 8
Repeat steps 5–7 with the remaining banana pieces, working in batches of 3–4. Allow the oil to return to a shimmering state between batches, about 30 seconds.
- 9
Transfer the warm fritters to a serving plate or individual plates. Serve immediately while still crispy, within 5 minutes of frying for the best texture.
Tools you’ll need
- cutting board
- sharp knife
- medium mixing bowl
- fork or whisk
- heavy-bottomed pot or deep skillet (3-quart minimum)
- wooden spoon
- slotted spoon or spider strainer
- paper towels
- serving plate
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