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How To Get The Crunchiest Fritters for Banana and Sweet Potato

A simple method of making all your fried food crunchy and light.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert, tea
Cuisine: Asian, Chinese, Malaysian, Nyonya, South-east Asian, Thai
Keyword: banana, batter, crunchy, deep fried, Easy, fritters, light, sweet potato
Servings: 4 servings
Cost: £2.00

Equipment

  • Deep pan for deep frying, or a wok
  • Metal sieve
  • Heat proof bowl
  • Tongs
  • Spatula
  • Kitchen towels
  • A Whisk

Ingredients

Battter

  • 100 g plain flour
  • 100 g corn flour
  • 1 tsp Baking powder
  • 1/4 tsp Bicarbonate of soda
  • 1/4 tsp Vinegar or lemon juice
  • 1 tsp Salt, or to taste
  • 280 ml Water 

Food to be battered

  • 3 pcs Ripe but firm banana Pisang raja if you can get it.
  • 2 pcs Medium sweet potato

Palm sugar sauce

  • 200 g palm sugar
  • 150 ml water

Instructions

Batter

  • Mix all the dry ingredients in a bowl.
  • Make a hole in the centre.
  • Pour some water into the centre.
  • Use the whisk to slowly incorporate the flour to the centre.
  • Add more water and mix it.
  • Add more water to the mixture to get a batter that coats the back of the spoon.
  • It will be about 260 to 280 ml of water. Mix well and set aside

Prepare the Banana, etc

  • Peel the sweet potato and cut into 1cm slices
  • Peel the bananas and cut into 1 or 2 pieces each and split into half if desired
  • Set aside.

Cooking Instructions

  • Pour the cooking oil into a deep pan or wok.
  • While the oil is heating, pour the vinegar into the batter and mix well.
  • Bring the oil to about 170C. You can test this by putting a chopstick or wooden skewer and there are some bubbles. Or use a kitchen paper.
  • Dip the banana or sweet potato into the batter and fry until it is lightly coloured.
  • Remove and set aside.
  • Refresh the oil by removing the bits. Add more oil if required.
  • Heat the oil to high heat.
  • Repeat the frying process by dipping the banana again and frying it.
  • Remove when it is golden brown.
  • Drain and leave on kitchen towels to absorb the excess oil.
  • Plate up and serve with the syrup.

Palm sugar syrup

  • Boil the sugar and water together until dissolve.
  • Simmer until the syrup until bubbly and slightly thick.
  • Cool and serve.

Video