This is a popular street food in south-east Asian countries and is often eaten as a snack. There are many ways to make the batter, including the one given here. You can try this with any banana cultivar that is suitable for cooking, such as Saba. Just ensure that the banana is not overripe. Serve the fritters with a scoop of vanilla ice cream or a steaming cup of Chai.
20 small cooking bananas
½ cup/80g rice flour
¾ teaspoon salt
1 teaspoon sugar
¼ teaspoon baking powder
1 tablespoon grated fresh coconut
1 tablespoon white sesame seeds
Vegetable oil for deep-frying
- Peel and make 3-4 cuts on each banana from the middle to one of its ends.
- In a medium bowl, combine the rice flour, salt, sugar, baking powder, coconut and sesame seeds. Add ½ cup/125 ml ice-cold water, a little at a time, and mix to make a medium consistency batter. Leave the batter at room temperature for 15 minutes.
- Heat the oil in a pan for deep-frying.
- Working in batches, dip the bananas in the batter and gently drop into the oil. Deep-fry until crisp and golden brown in colour, turning occasionally. Remove to a plate lined with kitchen paper.
- Serve hot.