Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseSnack
Recipe Story
origins & traditionsBánh Chuối Chiên represents the beautiful simplicity of Vietnamese street food culture. These golden banana fritters feature ripe bananas enrobed in a delicate rice flour batter, then fried to crispy perfection. The exterior develops a shattering crunch while the banana inside becomes soft and sweet. A coating of sesame seeds and shredded coconut adds textural contrast and aromatic flavor. Popular at Vietnamese markets and street stalls, these fritters are traditionally served warm, allowing the natural sugars in the banana to caramelize slightly during frying. The rice flour batter creates a lighter, crispier coating than wheat flour, making each bite less heavy and more delicate. This recipe stays true to traditional methods while being simple enough for home cooks to recreate the authentic street food experience.
Instructions
step by step0/11 done
Peel the bananas and cut each into 3-4 diagonal slices, about 1/2 inch thick. Set aside on a plate.
In a large mixing bowl, combine rice flour, all-purpose flour, sugar, and salt. Whisk together until evenly mixed.
Add coconut milk gradually while whisking to create a smooth batter. The consistency should be similar to pancake batter - not too thick, not too thin. If needed, add a tablespoon of water to adjust.
Add sesame seeds to the batter and stir well to distribute evenly.
Heat vegetable oil in a deep skillet or wok to 350°F (175°C). The oil should be about 2 inches deep for proper frying.
Dip each banana slice into the batter, ensuring it is completely coated. Let excess batter drip off.
Carefully place battered banana slices into the hot oil, working in batches of 4-5 pieces to avoid overcrowding.
Fry for 2-3 minutes on each side until golden brown and crispy. Use a slotted spoon to turn them gently.
Remove fried bananas and drain on paper towels to remove excess oil.
While still warm, roll or sprinkle the fritters with shredded coconut if desired.
Serve immediately while hot and crispy.
Bánh Chuối Chiên
3.5 (63)
Crispy Vietnamese fried banana fritters with a light, airy batter and caramelized coconut coating. These golden treats are perfectly sweet with a delightful crunch, making them an irresistible snack or dessert.
easy
27 min
4 servings
Ingredients
0 of 9 checked
Main Ingredients
- 4 pieces banana, peeled and sliced diagonally
Batter
- 1/2 cups flour, rice flour
- 1/4 cups flour, all-purpose flour
- 1/2 cups coconut, coconut milk
- 2 tablespoons honey, granulated sugar
- 1/4 teaspoons salt
- 2 tablespoons sesame-oil, sesame seeds
For Frying
- 4 cups vegetable-oil
Coating
- 1/2 cups coconut, shredded coconut (optional)
Chef Tips
expert advice•For the best results, use bananas that are ripe but still firm - overripe bananas will become too mushy when fried.
•Vietnamese cooks often use small, stubby bananas called chuối già when available, but regular Cavendish bananas work perfectly well.
•The key to achieving maximum crispiness is maintaining the proper oil temperature throughout frying; use a thermometer if possible.
•For extra flavor, some cooks add a pinch of turmeric to the batter for a golden color and subtle earthiness.
•You can also add a tablespoon of rice wine or vanilla extract to the batter for aromatic depth.
•If you prefer a sweeter version, dust the finished fritters with powdered sugar.
•For a traditional presentation, serve with strong Vietnamese coffee or jasmine tea.
•These fritters are best enjoyed fresh, but can be kept warm in a 200°F oven for up to 30 minutes if serving to guests in batches.
