Eva Pau's Asian Kitchen S220 Minutes

Banana Fritters

Name: Banana Fritters
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 ripe bananas; Batter ingredients:; 120g plain flour; 60g cornflour; 1tsp baking powder; 1tsp bicarbonate of soda; 200ml cold water; 2 tsp vanilla bean paste; Neutral oil, for deep frying; To serve:; 4 tbsp roasted white sesame seeds; Golden syrup

Eva PauFrom the series · Eva Pau's Asian Kitchen S2

20 min totalServes 4Easy

Banana Fritters

Time20 min

Serves4

SkillEasy

ShowEva Pau's Asian Kitchen

Method

Heat 1 ½ inches of oil in a large, deep sided pan to 175°C.

In a mixing bowl, combine all the batter ingredients and whisk until you get a smooth batter.

Peel and split the banana lengthways. Then cut them into 2inch chunks.

Dip each banana slice into the batter, ensuring it’s well coated, then carefully place it into the hot oil.

Fry the fritters on both sides for 2-3 minutes until they are golden in colour and crispy. Remove and drain on paper towels to absorb excess oil.

To serve, drizzle the banana fritters with golden syrup and sprinkle with the sesame seeds.

Cook's notes

Use perfectly ripe, nice yellow bananas — they hold their shape and the texture is lovely. Overripe ones work for using up fruit, but the result is much softer with a more intense banana flavour.
Roast the sesame seeds yourself: 3–4 minutes on a dry pan, no oil needed — they're an oily little seed. Keep them moving so they don't burn, and stop at a toasty golden colour.
Get the oil on first — it takes 5 to 10 minutes to reach 175C, which is just enough time to whisk the batter.
Fry in small batches so the oil temperature doesn't crash when the bananas go in.
You can make these a few hours in advance and give them 4 minutes in the air fryer before serving — tested on the show, and they come out perfect.

Serve with Lovely on their own straight from the pan, or with a scoop of vanilla ice cream to melt against the hot batter. A pot of jasmine or green tea cuts the sweetness.

Make ahead & storage Best straight from the pan, but they hold surprisingly well: fry them a few hours ahead, then crisp them for 4 minutes in the air fryer just before serving. Not one for keeping overnight.

20 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen S2 · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

453kcal

7gprotein

74gcarbs

16gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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