Vietnamese Fried Banana Fritters with Coconut Sauce (Chuối Chiên)

Prepare the bananas: Peel the bananas and slice each one lengthwise into 3-4 thin pieces. Set aside.

Make the batter: In a medium bowl, whisk together the rice flour, all-purpose flour, granulated sugar, baking powder, and salt. Gradually add the cold water, whisking until a smooth, thin batter forms. Ensure there are no lumps.

Prepare the coconut sauce: In a small saucepan, combine the coconut milk and sweetened condensed milk. Heat over medium-low heat, stirring constantly, until the mixture is warm and well combined, about 3-4 minutes. Do not boil. Remove from heat and set aside.

Heat the oil: Pour the vegetable oil into a deep skillet or pot. Heat over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small drop of batter should sizzle immediately when added to the oil.

Fry the fritters: Dip each banana slice into the batter, ensuring it is fully coated. Carefully place the coated banana slices into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

Drain and serve: Remove the fried banana fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with the warm coconut dipping sauce.