Banana Fritters

Banana Fritters are the favorite snacks of many.  Though few types of bananas can be used to make banana fritters, but I still prefer to use Pisang Tanduk, in Malay; or Horn Plaintain, in English.  

Ingredients:

6 slices of  Pisang Tanduk (slightly thicker)

100g. rice flour (sifted)

100ml. water

1 tsp. oil

1 1/2 tsp. custard powder

1/2 tsp. salt

1 tsp. baking powder

Methods:

1. In a bowl, add rice flour, custard powder, salt and baking powder.
2. Add in water and stir with a whisk.  If batter is too thick add a bit more water, a little at a time.  The batter should be able to coat the back of a spoon.
3. To fry, add enough oil into a medium heated wok.  To check whether the oil is ready for frying, use a wooden chopstick to put in the oil, if bubbles form on the chopstick then the oil is ready.
4. Dip a slice of banana into the batter, coat it well and add it into the oil.  Once the bottom part is golden, flip over and continue to fry until golden in color, dish onto a plate with kitchen paper.  You can fry a few pieces at a time.
5. Repeat until all is done.  To enjoy it crunchy, eat while it is still hot.

Since I make only 6 pieces of banana fritters for myself (1 serving); the leftover batter is not wasted.  I fried some Sandwich Nian Gao with yam and sweet potatoes.  So happen, it is the 20th day of the Lunar New Year; and it has been the Chinese Tradition of preparing Nian Gao/ Ti Kuih to enjoy.

The batter recipe for the banana fritters is adapted from 'Heavenly Cuisines' by Lucinda Lau.