Banana fritters

Banana fritters

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Mix a cupful of non-glutinous rice flour with half a cupful of water and leave for 30 minutes. The mixture will be quite hard to stir, so use a wooden spoon or a pastry card rather than a whisk. Mix a cupful of water with ¼ teaspoon of lye water or concentrated alkaline water. (Don’t drink this or touch it with bare hands. It’s optional, if you’re worried about using it, but it will keep the fritters crispy.) Beat into the batter with 1 teaspoon of salt and 1 lightly beaten egg.
  2. Choose floury but sweet bananas for fritters, perhaps just-ripe sugar bananas (in Malaysia, the pisang rajah is the preferred variety). I like to deep-fry the whole banana split in half lengthways. Dredge the bananas in egg yolk then rice flour before dipping in the batter. Deep-fry in oil at 180°C until dark golden. Wrap in butcher’s paper and leave to sit for 15 minutes before serving. Let the companions at your table unwrap and fight over the fritters amongst themselves.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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