Vietnamese Crisp Rice-Batter Fried Bananas Chuối Chiên

Mix 160 g rice flour, 35 g wheat flour, 25 g sugar, 2 g salt and optional 0.5 g turmeric. Whisk in 240 ml cold water to a thick, pourable batter and rest 15 minutes.

Peel six bananas and gently flatten between two sheets of food wrap to about 1 cm thick without breaking them.

Fill a deep heavy pot with up to 600 ml oil, no higher than halfway, and heat to 175–180°C. Dip bananas completely in batter and allow excess to drip off.

Fry only 2–3 at a time, turning for 4–6 minutes total until deep golden, crisp and with no raw batter inside. Drain on a rack and reduce heat if oil becomes too hot.

Drain and rest about five minutes before serving one per person. Beware hot sugary banana filling and coating.