Bánh Chuối Chiên Nước Cốt Dừa (Banana Fritters with Coconut Cream)
85% chuẩn vị · Vietnamese
This variation enhances the classic Bánh Chuối Chiên by incorporating rich coconut cream directly into the batter and serving it with a drizzle of sweetened coconut milk, amplifying the tropical flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Ripe bananas (firm but ripe)6
- Tapioca starch3/4 cup
- Rice flour1/4 cup
- Full-fat coconut milk1 cup
- Sugar3 tablespoons
- Salt1/4 teaspoon
- Vegetable oil for frying3 cups
- Sweetened condensed milk (for drizzle, optional)1/4 cup
- Toasted black sesame seeds (garnish)1 tablespoon
Các bước
- 1
Slice the ripe bananas into thick rounds (about 1/2 inch thick).
- 2
In a bowl, combine tapioca starch, rice flour, sugar, and salt.
- 3
Pour in the full-fat coconut milk and whisk until a thick, smooth batter is formed. Ensure there are no lumps.
- 4
Heat vegetable oil in a deep pot or wok over medium-high heat to 350°F (175°C).
- 5
Dip the banana slices into the batter, coating them well.
- 6
Carefully add the battered banana slices to the hot oil, frying in batches until golden brown and crisp, about 5-7 minutes.
- 7
Remove the fritters with a slotted spoon and drain on paper towels.
- 8
Arrange the fried fritters on a serving plate. Drizzle with sweetened condensed milk (if using) and sprinkle with toasted black sesame seeds.
- 9
Serve warm.
