Featured on Eva Pau’s Asian Kitchen Season Episode 1. Banana fritters are a much-loved dessert across many Asian cuisines, often served fresh from the fryer while still crisp and warm. The light batter allows the banana to soften gently inside, creating a contrast between crunchy coating and sweet fruit. A drizzle of golden syrup and roasted sesame seeds adds extra texture and richness, making this an easy dessert that feels both nostalgic and satisfying.
Banana Fritters
These banana fritters are crisp on the outside, soft and sweet in the centre, made with ripe bananas coated in a light batter and fried until golden. Finished with golden syrup and roasted sesame seeds, they are simple, comforting, and ideal served warm.
Ingredients
Method
Prepare the Oil
- Heat about 1½ inches of oil in a deep-sided pan to 175°C.
Make the Batter
- In a mixing bowl, combine plain flour, cornflour, baking powder, bicarbonate of soda, cold water, and vanilla bean paste.
- Whisk until smooth and lump-free.
Prepare the Bananas
- Peel the bananas and split each one lengthways.
- Cut into 2-inch chunks.
Fry
- Dip each banana piece into the batter, coating fully.
- Carefully place into the hot oil.
- Fry for 2–3 minutes on each side until golden and crisp.
- Remove and drain on kitchen paper.
Serve
- Arrange on a serving plate.
- Drizzle with golden syrup and sprinkle with roasted sesame seeds.
Notes
- Use ripe bananas for the best sweetness and soft texture.
- Fry in batches to avoid lowering the oil temperature.
- Best served immediately while crisp.
