Fried Banana - Chuối chiên / Bánh chuối chiên

By Helen Le Published: May 30, 2014

  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 60 mins

  • Yield: 15 (6-8 Servings)

The crunchiness of the outside fritter complements perfectly the sweet and soft banana inside.

  • In a bowl, combine all ingredients for the batter and stir until smooth. Leave to rest for 15 minutes.
  • Heat 2-inches of vegetable oil until bubbles appear around the chopstick stand into it (180°C/360°F). Turn the heat to medium. Dip the banana into the batter and gently slide it into the hot oil.
  • When the banana turns merely brown, take out and dip into the batter one more time. Fry it for a second time. Double-frying helps maintain the crunchiness of the fritters.
  • To make Banh chuoi chien, dip the banana, sweet potato and coconut flesh slices into the batter. Arrange them on a slotted spatula in a criss cross pattern. Gently slide into the hot oil and deep-fry until golden brown on both sides.
  • Serve just like that or with a sprinkle of powder sugar, a scoop of vanilla ice-cream or dip in coconut sauce.