Banana and pineapple fritters (chuoi va dua chien ngot)

Yield: 4 servings

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


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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