Bánh Chuối — Crispy Banana Fritters

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.