Can I make the batter ahead of time?
It's best to make the batter just before frying to ensure the baking powder is active and the fritters are light and airy.
DESSERT
Burmese Banana Fritters with Jaggery Syrup
These delightful Burmese Banana Fritters, known as Mont Kywe, are a sweet and crispy treat. Ripe bananas are coated in a light, spiced batter and fried until golden, then drizzled with a rich, aromatic jaggery syrup.
HOW TO MAKE IT
Let's cook.
01
Prepare the bananas: Slice each banana into 1/2-inch thick rounds. Set aside.
02
Make the batter: In a medium bowl, whisk together all-purpose flour, rice flour, granulated sugar, baking powder, and salt. Gradually add 1/2 cup of water, whisking until a smooth, thick batter forms. Adjust water as needed to reach a pancake-like consistency.
03
Prepare the jaggery syrup: In a small saucepan, combine the chopped jaggery and 1/4 cup of water. Bring to a simmer over medium heat, stirring occasionally until the jaggery dissolves completely and the syrup thickens slightly, about 5-7 minutes. Remove from heat and keep warm.
04
Heat the oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C).
05
Fry the fritters: Dip each banana slice into the batter, ensuring it's fully coated. Carefully place the coated banana slices into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
06
Drain and serve: Remove the fried fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately, drizzled generously with the warm jaggery syrup.
About This Recipe
These delightful Burmese Banana Fritters, known as Mont Kywe, are a sweet and crispy treat. Ripe bananas are coated in a light, spiced batter and fried until golden, then drizzled with a rich, aromatic jaggery syrup.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your bananas are ripe but still firm enough to hold their shape when sliced. For extra flavor, you can add a pinch of cardamom or cinnamon to the fritter batter.
Easy Substitutions
If jaggery is unavailable, you can use dark brown sugar or palm sugar for the syrup. For a gluten-free option, use a gluten-free all-purpose flour blend and ensure the rice flour is certified gluten-free.
Storage & Reheating
These fritters are best enjoyed fresh. Leftover fritters can be stored in an airtight container at room temperature for up to 1 day, but they will lose their crispness. Reheat briefly in a dry skillet or air fryer to regain some crispness.
Serving Suggestions
Serve these fritters as a delightful dessert or a sweet snack with a cup of Burmese tea. They also pair wonderfully with a scoop of vanilla or coconut ice cream. For a touch of freshness, sprinkle with toasted coconut flakes or chopped peanuts.
Common Mistakes
Overcrowding the pan will lower the oil temperature, leading to soggy fritters. Fry in small batches. Not using ripe enough bananas will result in a less sweet and flavorful fritter. Using overly ripe, mushy bananas will make them difficult to handle and fry. Not draining excess oil properly will make the fritters greasy.
Frequently Asked Questions
What kind of bananas are best for this recipe?
Ripe but firm bananas like Cavendish or even plantains work well. They should be sweet but not overly soft.
Can I bake these instead of frying?
While you could attempt to bake them, the texture would be significantly different. Frying is essential for the traditional crispy exterior.
MORE TO KNOW
The key to perfectly crispy fritters is maintaining the correct oil temperature. If the oil is too cool, the fritters will absorb too much oil and become greasy. If it's too hot, they will brown too quickly on the outside and remain raw inside. Using a kitchen thermometer is highly recommended. The combination of all-purpose and rice flour creates a batter that is both tender and crispy, a hallmark of many Southeast Asian fried snacks.
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