Crunchy on the outside but warm and soft on the inside – every element complements each other perfectly.
Fried banana is often made from a special variety of small, stubby bananas called chuoi su or chuoi xiem in Vietnam, which are much more fragrant and sweet than regular bananas.
The secret to getting the most heavenly crunchy outer crust is to double deep-fry.
When the banana fritter begins to brown, take it out and quickly dip it back in the batter, and then refry it. Serve the dish when it is still hot to maintain the crispness.