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Vietnamese Cuisine with Tram – Banana Fritters

serve for 10

 INGREDIENTS: ts = teaspoon tbsp = tablespoon 

10 small banana preferably ripe

75 gr rice flour (1/2 cup)

75 gr all purpose flour (maizena if glutenfree )

1 tsp baking powder

1/4 tsp salt

1 tsp turmeric (for golden nice colour)

1 dl – 1,5 dl cold water 

Frying oil (canola, peanut, sunflower)

2 tbsp brown sugar (optional)

100 gr melted butter (optional)

25-50gr cornstarch /maizena for dusting


Roasted peanuts – crushed (for garnish – optional)

Roasted sesame seeds

Honey (melted)


Method batter


  • Peel and cut the bananas in halves (vertically)
  • Wrap one tray/plate with plastic wrap/baking paper  and place the banana halves with a bit of space between each half and cover with wrap/baking paper to slightly  flatten up (not tinner than 1cm thick, ideally 1,5-2cm thick)
  • Brush with melted butter over the banana and drizzle a bit of brown sugar and cinnamon on one side (optional) – chill before deep frying


30 min before serving


  • Mix the dry ingredients in a medium bowl and add slowly the icecold water and whisk quickly, lumps ok, do not overmix the batter. The batter should be a bit thicker than Norwegian pancake batter
  • Prepare the frying oil enough oil to allow floating 


Method frying


  • Heat the frying oil (170-180C degrees) in a SMALL thick bottom pan
  • Line a tray with paper towel (for draining)
  • Prepare frying tool & have a lid near by (in case of the oil will take fire when high heat) 
  • Roll quickly the cold banana in cornstarch
  • Dip the banana in the batter – only a few pieces at the time to coat well
  • Drop these slowly in the frying oil (be careful to avoid oil splash!) – only a few pieces at the time to allow space and to avoid temperature from dropping
  • Turn and fry until golden and crispy (approx 1 min)
  • Repeat
  • Drain on paper towel 


Assempling / Plating


  • Drizzle a bit of honey over the banana fritters (may be too sweet, optional)
  • Toss over roasted peanuts and sesame seeds
  • Eat as snack, or serve warm preferable with ice cream as dessert



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