Vietnamese Deep Fried Bananas

Deep fried bananas are a familiar snack for Vietnamese people, and always hold a special appeal. The crispy, golden-brown outer shell encases the sweet, nutty, and tender-chewy banana within, creating an irresistible flavor. This article reveals the secrets to making delicious fried bananas that stay crispy for a long time just like the ones you buy at a shop.

Dish name: Deep fried bananas

Prep time: 15 minutes

Inactive time: 30 minutes

Cook time: 1 minute

Storage time: Best consumed on the day of making.

Preparation notes: Deep-fry the cakes over medium heat so they become evenly crispy without burning.

Ingredients

To make the perfect deep fried banana, preparing high-quality ingredients is crucial. The following recipe serves 4 to 5 people.

• 8–10 ripe Sứ bananas (medium ripeness, can use regular bananas as an alternative)

• 200 g rice flour

• 50 g all-purpose flour

• 50 g crispy frying flour

• 80 g sugar

• ½ teaspoon salt

• ½ teaspoon turmeric powder

• 50 ml coconut milk

• 200 ml water

• Enough cooking oil for deep-frying the cakes

Necessary equipment

• 1 Large bowl

• 1 small bowl

• 1 Deep pan

• 1 Cutting board

• Induction cooktop 

• Plastic wrap 

• Paper towels

Making crispy frying batter

The batter is the deciding factor for the crispiness and color of the deep fried banana.

• Mixing the batter: In a large bowl, add the rice flour, wheat flour, crispy frying flour, sugar, salt, and turmeric powder. Mix the dry ingredients thoroughly. Next, slowly add the coconut milk and water.Use a whisk to stir continuously in one direction until the batter is completely smooth, free of lumps, and has the right consistency.

• Let the batter rest: Cover the bowl of batter tightly with plastic wrap and let it rest at room temperature for about 30 minutes. This allows the batter to rise, resulting in a crispier, airier texture when fried.

Pro tip: You can add pureed leftover rice to the batter to help the fritters stay crispy for longer. This is a secret used by many experienced makers of deep fried bananas.

Preparing the batter and pressing the bananas

Coating and frying deep fried bananas

This is the final step to achieving delicious, golden-brown deep fried bananas.

• Preparing the bananas: Peel the bananas, then place each one between two layers of plastic wrap. Use a cutting board or a large knife to gently press down and flatten the banana. Avoid pressing too hard to prevent it from becoming mushy.

• Breading / Coating with flour or batter: Dip each flattened banana piece into the bowl of batter. Gently shake off any excess batter, ensuring it coats the entire surface of the banana evenly.

• Frying the cakes: Place a deep pan on the stove and add enough cooking oil to submerge the fritters. Heat the oil until very hot, then reduce the heat to medium. Gently drop the batter-coated banana pieces into the oil. Fry until golden brown on both sides, then remove and let them drain on paper towels.

Pro tip: Fry the cakes over medium heat only. If the heat is too high, they will burn quickly while remaining uncooked on the inside. If the heat is too low, they will absorb too much oil and fail to become crispy.

Coating and frying bananas

Finished product and serving

A perfectly fried banana fritter features a golden-brown, airy, and crispy crust, while the inside is soft, sweet, and pleasantly chewy. It is best enjoyed while still hot and can be paired with a little chili sauce or ketchup to enhance the flavor.

Final product

Tips for selecting ingredients and mixing the batter correctly

To successfully make fried bananas, selecting the right ingredients and mixing the batter correctly are crucial.

Bananas:

• You should choose chuối sứ (also known as chuối xiêm) that are just ripe, with deep yellow skins speckled with small brown spots. Bananas at this stage of ripeness offer a natural sweetness without any astringency and retain a chewy texture without turning mushy when pressed. Avoid using overly soft, overripe bananas, as they tend to break apart and absorb excessive oil during frying.

• Try one to see if the flesh is firm, bright yellow, and has a mild aroma. If the banana is still green, it will be astringent and difficult to ripen to a soft texture; if it is discolored or overly mushy, it will be hard to shape when pressed.

Coconut milk: 

• Using pure, unsweetened coconut milk extracted from fresh coconuts yields a natural, rich, and aromatic flavor. 

• Canned coconut milk is also acceptable, but it is best to choose a reputable brand with minimal preservatives.

Flours:

• Rice flour: Choose freshly ground rice flour or high-quality dry rice flour to ensure the cakes turn out crispy. Old or off-smelling rice flour will result in a less tasty product and make the cakes prone to burning during frying.

• All-purpose flour: Wheat flour gives the batter elasticity and helps maintain the cake's structure during frying. It is best to choose a flour with medium protein content to prevent the cake from becoming tough.

• Crispy frying batter: It is best to use an unseasoned variety so you can easily adjust the sweetness and saltiness to suit your family's taste. Crispy frying flour helps the crust puff up and stay crispy for a long time.

Mixing the batter 

• Using the specified ratio of rice flour, wheat flour, and crispy frying flour will help the fritters stay crispy for longer.

• The rice flour ensures crispiness, the wheat flour provides chewiness, and the crispy frying flour makes them light and airy.

With this recipe, you can quickly whip up a delicious, enticing fried banana snack that evokes the flavors of childhood.