Vietnamese Banana Fritters

Ingredients

4 ripe bananas (or 8 baby bananas)

Vegetable oil, for deep frying

The Batter

200g plain flour

100g cornflour (or 150–200g rice flour)

1 teaspoon baking powder

2 tablespoons sugar

Pinch of salt

300ml cold water

2 tablespoons black sesame seeds

PREPARATION

1. Mix together the plain flour, cornflour, baking powder, sugar and salt. Gradually whisk in the cold water until you have a thick pouring batter, then stir through the black sesame seeds.

2. Peel the bananas and halve them lengthways, then cut larger bananas in half crossways if needed.

COOKING

3. Heat the vegetable oil to 170–180°C in a wok or deep saucepan.

4. Dip each banana piece into the batter until fully coated.

5. Carefully lower the coated bananas into the hot oil, frying in batches to avoid overcrowding.

6. Fry until lightly golden and the batter has set.

7. Remove the fritters and drain briefly on kitchen paper.

8. Increase the oil temperature slightly for the second fry.

9. Return the fritters to the hot oil and fry again until deep golden and extra crispy.

10. Remove and drain well on fresh kitchen paper.

11. Allow them to cool for a minute so the banana centre becomes creamy and custard-like.

12. Serve immediately while hot and crispy.

School of Wok Tips

 Cold water helps produce a lighter, crispier batter.

 Double-frying creates the signature crunchy coating while keeping the banana soft inside.

 Avoid overcrowding the pan, as this lowers the oil temperature and makes the batter greasy.

 Rice flour can be used instead of cornflour for an even crispier, more traditional texture.

FAQs

What bananas work best?

Baby bananas are traditional, but ripe standard bananas work just as well.

Why fry them twice?

The first fry cooks the batter, while the second creates a crisp, golden exterior.

Can I make these in advance?

They're best enjoyed immediately after frying, when the coating is at its crispiest and the banana is warm and creamy.