Back to 4 servings Batter 0.5 cup rice flour, white rice flour; glutinous or brown rice flour also work 0.5 cup all-purpose flour 0.5 cup tapioca starch, cornstarch or arrowroot can replace it 2 tablespoons sugar, palm sugar, coconut sugar or brown sugar also work 0.5 teaspoon baking powder 0.25 teaspoon fine salt 1 cup ice-cold water, add slowly, stirring Bananas 4 medium-ripe bananas, firm, with a touch of green at the tips; saba or plantain are traditional Frying neutral oil, such as canola, sunflower or peanut, about 2 inches deep in the pan
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1 Step 1: Whisk the rice flour, all-purpose flour, tapioca starch, sugar, baking powder and salt together in a bowl until no streaks remain.2 Step 2: Slowly stir in the ice-cold water until the batter is smooth and thin enough to coat the back of a spoon. Add a little more water if it is thick.3 Step 3: Heat the oil in a deep, heavy pan over medium heat until it is about 2 inches deep and reaches 350-355°F (177-179°C). Without a thermometer, a dry wooden chopstick should bubble steadily when dipped in.4 Step 4: While the oil heats, peel the bananas and cut them into large bite-size pieces, on a bias if you like.5 Step 5: Dip each banana piece in the batter, letting the excess drip off, so it is evenly coated.6 Step 6: Fry the pieces in small batches, without crowding, for 3 to 4 minutes, turning once, until deep golden brown and crisp. Let the oil return to temperature between batches.7 Step 7: Lift out with a slotted spoon and drain on a wire rack set over paper towels. Serve warm.getsaucepan.com/r/8d5cbea3-a988-5b26-b1e6-85e899919c5b
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