What is Chuoi Chien?
Chu Yi Chien, or Vietnamese fried banana fritters, is one of Vietnam’s most popular food stalls.
Traditionally made from short Thai bananas known in Vietnamese as Chui Siem, the bananas are peeled off before frying, flattened and soaked in a light flour dough.
As they cook, the batters swell and create a crunchy shell around the soft, caramelized bananas. The fritters turn golden with a spotted black sesame crust, adding crunch and flavor.
Each bite is crisp on the outside and light and airy on the inside, making it the perfect Vietnamese snack.
What you need
To make chuo ichi en or Vietnamese fried banana fritters, collect the following ingredients:
Regular rice flour – creates a light and crisp coating. Avoid rice flour that is chopped, as it is a completely different flour that creates different textures. Granule Sugar – Adds sweetness to the crisp shell. Salt – Balances the sweetness and enhances the overall flavor. Baking powder – To inflate the shell, it’s wonderful and rounded inside a hollow. Roasted black sesame seeds – adds texture to add a distinctive look to classic street food banana fritters. Turmeric Powder (Optional) – Adds a bright yellow to the batter. Water – The liquid needed to make a batter. Bananas – I use the long western variety also known as Cavendish or Chiquita bananas, commonly found in American supermarkets. Choose a ripe but still firm banana. They have the best flavor and retain their shape when flat. Neutral Oil – I use vegetable oil for frying.
How to make it
Step 1: Make a batter
In a shallow shallow mixing bowl, mix rice flour, sugar, salt, baking powder, turmeric powder and black sesame seeds.
Mix until smooth and well combined. The batter should be thick enough to coat the banana, but it doesn’t have to be too heavy.
Step 2: Heat the oil
In a wide frying pan, add approximately 1/2 inch of neutral oil and heat to 350°F. It’s now important to have your batter exceeded 350°F. Otherwise it’s too burning.
Step 3: Prepare the bananas
Fry the bananas instead of in advance. For an 11-inch frying pan, work with one banana at a time. Each banana makes two fritters, which will fit properly in the bread.
Peel the banana and slice it in half lengthwise.
Use a Ziploc bag or thick plastic to roll the banana up tightly.
Using a flat object, such as a large mallet or a small cutting board, gently flatten the banana until thin, but not too dismembered.
Step 4: Fried food
Carefully peel the flat banana from the plastic bag and transfer it to the prepared batter.
Transfer the coated bananas to hot oil using a wide spatula or a makeshift banana trunk ladle (see photo above). Fry for about 2 minutes or until lightly golden.
Step 5: Batter & Fly
Remove the banana from the oil and soak it in the batter for a second coating. Fry again. This will bulge even further.
Cook for an additional minute, turn evenly colored if necessary, then transfer to a wire rack to drain any excess oil.
Repeat with the remaining bananas. Let them cool a bit, as they’re hot and enjoy.
FAQ
Can I make a batter in advance?
Yes, you can. The batter can be prepared for up to one day and placed in the fridge. The flour tends to settle to the bottom, so stir before use.
Can the entire banana be flattened?
I tried to flatten the entire banana without slicing, but the result was a flat crust when fryed.
I highly recommend not skipping banana slices. It ensures you get that perfectly round crust.
My batter is too thick/thin. How to fix it?
If it’s too thick, add a little more water to the batter. Excess water will dilute it.
If it’s too thin, add a little more rice flour to the batter. The excess flour makes it a little thicker and cling to the banana when soaked.
Pro tips
More Banana Stuffing
If you want more banana filling instead of half, slice the banana in half and flatten each piece individually. Next, stack the two halves together and soak them in the batter before frying.
This method packs bananas and achieves a still-filled crust.
Add optional source
Usually, you enjoy plain, but if you want to drizzle with sauce, try this coconut milk sauce.
What’s fancy?
Try this modern take with Chewy Chien. The banana is wrapped in a spring roll pastry, fried until crispy, drizzled with caramel sauce and topped with toasted coconut.
Storage and reheat
These are best eaten fresh or within a few hours, but the crust is still crispy.
However, if you have extras, you can store the rest in the airtight container and store it in the fridge for up to 4 days or at room temperature for up to 2 days.
Reheat them with an air fryer or re-transport them quickly with oil (priority method) to regain the crispness.
printing
Clock Clock iconcutlery cutlery icon flag flag icon folder folder ICONINSTAGRAMINSTAGRAMS ICONPINTEREST PINTEREST PINTEREST PINTEREST ICONFACEBOOK Facebook ICONPRINT PRINT ICONSQUARES SQUARES ICONHEART HEART ICONHEART SOLID HEAR
explanation
Golden Vietnamese banana fritters feature a light and crunchy batter for the perfect snack. It is made from simple ingredients and one type of flour to achieve the perfect hollow crust.
Make a batter: In a wide shallow mixing bowl, mix rice flour, sugar, salt, baking powder, turmeric powder and roasted black sesame seeds. Whisk until smooth, then set aside while preparing the oil and banana. Hot oil: In a wide frying pan (approx. 11 inches), add approximately 1/2 inch neutral oil, such as vegetable oil, and heat to 350°F. Prepare the banana: Peel the banana and slice it in half lengthwise. Use a Ziploc or a thick plastic bag to roll up half of the banana snugly. Use a flat object, such as a large mallet or a small cutting board, gently flatten the banana until thin, but not too apart. Carefully peel it off from the plastic bag and soak it in the batter. Repeat with the other half. Fried Banana: Use a wide spatula to transfer the coated banana to hot oil. Fry for about 2 minutes or until golden brown. Sticker and fry again: Remove from the oil and return it to the batter for a second coating. Return it to the oil for the second piece of fried food. This will swell. Fry for another minute, slowly turn evenly and then transfer to a wire rack to drain any excess oil. Repeat with the remaining bananas. Let it cool a little and enjoy.
Preparation time: 15 minutesCooking time: 20 minutescategory: Dessertmethod: Stove top, fried friedcooking: Asian and Vietnamese people
(TagStoTRASSLATE) Banana
