banana and pineapple fritters (chuoi va dua chien ngot)

Categories
Desserts
Vietnamese
Yield
4 servings
MeasureIngredient
  Vegetable oil -- for deep
  Frying
Peeled bananas -- halved
  Lengthwise
Pineapple rings, fresh or
  Canned -- dried on paper
  Towel
  Confectioner's sugar --
  Sieved
½ cup Self-rising flour
1¼ cup All-purpose flour
½ teaspoon Baking powder
2 tablespoons Vegetable oil
  Salt
Egg white -- beaten until
  Stiff

BATTER

1. Make the batter first. Mix the flours, baking powder, salt, and oil in a large bowl. Stir in just enough water to make a smooth paste. Fold in the egg white a little at a time. 2. Heat some oil in a wok for deep-frying. Dip the fruit in the batter and cook in small batches (do not put more than can comfortably float on the oil) until puffy and golden. This should not take mnore than 2 minutes. 3. Drain the cooked fritters on paper towels and sprinkle with the sieved confectioner's sugar.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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