{"id":13912,"date":"2026-10-17T20:01:23","date_gmt":"2026-10-17T13:01:23","guid":{"rendered":"https:\/\/vietnatur.de\/banh-chuoi-chien-recipe-crispy-vietnamese-banana-fritters\/"},"modified":"2026-10-17T20:15:15","modified_gmt":"2026-10-17T13:15:15","slug":"banh-chuoi-chien-recipe-crispy-vietnamese-banana-fritters","status":"publish","type":"post","link":"https:\/\/vietnatur.de\/en\/banh-chuoi-chien-recipe-crispy-vietnamese-banana-fritters\/","title":{"rendered":"Banh Chuoi Chien Recipe \u2013 Crispy Vietnamese Banana Fritters"},"content":{"rendered":"

Golden and crispy on the outside, soft and sweet on the inside: B\u00e1nh chu\u1ed1i chi\u00ean are a much-loved Vietnamese street food snack. A light batter surrounds the ripe banana, while black sesame seeds add a gentle, nutty flavour.<\/em><\/p>\n

This Banh Chuoi Chien recipe explains how to precook a small portion of the batter, why resting it matters and how to coat and fry the bananas twice. You\u2019ll also find tips for choosing bananas and buying the ingredients in Germany.<\/em><\/p>\n

\"\"<\/p>\n

1. Origins and Food Culture<\/h2>\n

B\u00e1nh chu\u1ed1i chi\u00ean are a familiar sight at street stalls and markets across Vietnam. For many people, these freshly fried banana snacks bring back childhood memories.<\/p>\n

Recipes vary between regions and vendors. Some fritters are relatively flat, while others have a puffed coating with airy pockets around the banana.<\/p>\n

This version uses black sesame batter and a double-coating technique to create a crisp shell around a soft, sweet centre.<\/p>\n

2. What Do Vietnamese Banana Fritters Taste Like?<\/h2>\n

The first bite combines a crunchy coating with warm, fragrant banana. Black sesame seeds add a subtle nuttiness.<\/p>\n

The bananas provide much of the sweetness, while a little turmeric gives the batter a warm yellow colour without dominating the flavour.<\/p>\n

These fritters taste best freshly cooked, once they have cooled enough to eat comfortably.<\/p>\n

3. Difficulty and Preparation Time<\/h2>\n

Difficulty: Medium<\/strong><\/p>\n

The most important factors are batter consistency, at least three hours of resting time in the fridge and a steady frying temperature.<\/p>\n

The bananas are first coated and briefly fried to set the outer layer. They are then dipped in batter again and fried until golden and crisp.<\/p>\n

Approximate timing:<\/strong><\/p>\n

    \n
  • Preparation: 25\u201330 minutes<\/li>\n
  • Resting: at least 3 hours<\/li>\n
  • Frying: 20\u201330 minutes, depending on batch size<\/li>\n<\/ul>\n

    4. Ingredients<\/h2>\n

    Serves approximately 5\u20136<\/strong><\/p>\n

    For the Bananas<\/h3>\n
      \n
    • 7\u20138 small ripe bananas in total, preferably Chu\u1ed1i s\u1ee9 or Chu\u1ed1i xi\u00eam<\/li>\n
    • Use 2 bananas for the batter<\/li>\n
    • Use the remaining 5\u20136 bananas for flattening and frying<\/li>\n<\/ul>\n

      For the Batter<\/h3>\n
        \n
      • 200 g rice flour, not glutinous rice flour<\/li>\n
      • 50 g plain wheat flour<\/li>\n
      • 50 g cornflour, also called cornstarch<\/li>\n
      • 30 g unseasoned Asian crispy batter mix, such as \u201cB\u1ed9t chi\u00ean gi\u00f2n\u201d<\/li>\n
      • 50 g sugar<\/li>\n
      • 1 tsp ground turmeric<\/li>\n
      • 1 tsp lemon juice<\/li>\n
      • 550 ml water in total<\/li>\n
      • 1\u20132 tbsp black sesame seeds, to taste<\/li>\n<\/ul>\n

        For Frying<\/h3>\n
          \n
        • Enough neutral oil suitable for deep-frying<\/li>\n<\/ul>\n

          About the batter mix:<\/strong> B\u1ed9t chi\u00ean gi\u00f2n is a prepared flour mixture used to create crispy coatings. It is not the same as breadcrumbs or pure baking powder. Choose an unseasoned variety suitable for a sweet recipe.<\/p>\n

          5. How to Make B\u00e1nh Chu\u1ed1i Chi\u00ean<\/h2>\n

          Step 1: Blend Two Bananas<\/h3>\n

          Peel two ripe bananas and blend them with 50 ml water<\/strong> until smooth. Set aside.<\/p>\n

          The banana pur\u00e9e adds sweetness, flavour and body to the batter.<\/p>\n

          Step 2: Combine the Dry Ingredients<\/h3>\n

          In a large bowl, thoroughly mix the rice flour, plain flour, cornflour, crispy batter mix, sugar and turmeric.<\/p>\n

          Remove 2 tbsp of this dry mixture<\/strong> and place it in a small saucepan.<\/p>\n

          Step 3: Precook a Small Portion of the Batter<\/h3>\n

          Whisk 250 ml water<\/strong> into the dry mixture in the saucepan until smooth.<\/p>\n

          Heat over medium heat, stirring continuously, until the mixture thickens and becomes slightly translucent.<\/p>\n

          Remove from the heat and continue stirring briefly until it forms a smooth, pudding-like mixture.<\/p>\n

          This step gelatinises part of the starch before frying.<\/p>\n

          Step 4: Finish the Batter<\/h3>\n

          Mix the remaining dry ingredients with the remaining 250 ml water<\/strong> until smooth.<\/p>\n

          Gradually add the warm, precooked mixture, whisking thoroughly. Stir in the banana pur\u00e9e and lemon juice.<\/p>\n

          The batter should be smooth and thick enough to coat the bananas rather than immediately running off. Whisk out any lumps.<\/p>\n

          The total water quantity is 550 ml:<\/strong> 50 ml for blending the bananas, 250 ml for the precooked mixture and 250 ml for the remaining batter.<\/p>\n

          Step 5: Rest the Batter<\/h3>\n

          Cover the bowl and refrigerate for at least 3 hours<\/strong>.<\/p>\n

          Resting gives the flours time to absorb moisture evenly. It helps the batter develop a consistent texture, but does not guarantee fermentation or a particular amount of puffing.<\/p>\n

          Before frying, stir the batter thoroughly and add the black sesame seeds.<\/p>\n

          Step 6: Flatten the Bananas<\/h3>\n

          Peel the remaining bananas.<\/p>\n

          Place each banana between two sheets of food-safe plastic or inside a suitable food storage bag. Gently press with a small chopping board until evenly flattened.<\/p>\n

          Aim for an elongated shape without crushing the banana or making it so thin that it breaks apart.<\/p>\n

          Step 7: Apply and Fry the First Coating<\/h3>\n

          Heat the oil in a deep, stable saucepan to approximately 170\u2013175\u00b0C<\/strong>. A cooking thermometer makes the temperature easier to control.<\/p>\n

          Dip one flattened banana into the batter, coating it completely. Allow the excess to drip off briefly, then carefully lower it into the oil.<\/p>\n

          Fry until the first coating has set and the fritter floats to the surface. It should not become dark at this stage.<\/p>\n

          Lift it out with a slotted spoon and drain briefly.<\/p>\n

          Step 8: Coat Again and Finish Frying<\/h3>\n

          Using suitable tongs or another heat-resistant utensil, carefully dip the partially fried banana into the batter again.<\/p>\n

          Let excess batter drip off, then gently return it to the hot oil.<\/p>\n

          Continue frying at approximately 175\u2013180\u00b0C<\/strong>, turning occasionally, until the coating is puffed, golden and crisp.<\/p>\n

          Fry only a few bananas at a time so the oil temperature does not drop sharply. Adjust the heat gradually rather than turning it up suddenly at the end.<\/p>\n

          Take care:<\/strong> Do not handle the hot fritters with your hands. Lower them gently into the oil, particularly after the second coating, as splashing can occur.<\/p>\n

          Step 9: Drain and Serve<\/h3>\n

          Lift the finished fritters out with a slotted spoon and place them on a wire rack over a tray.<\/p>\n

          Leave space between them and avoid stacking or covering them while hot. This allows steam to escape instead of softening the coating.<\/p>\n

          Cool briefly and serve fresh.<\/p>\n

          6. Finding the Ingredients in Germany<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n
          Ingredient<\/th>\nName to Look For<\/th>\nShopping Tip<\/th>\n<\/tr>\n
          Chu\u1ed1i s\u1ee9 \/ Chu\u1ed1i xi\u00eam<\/td>\nVietnamese bananas, sometimes labelled by variety<\/td>\nAsk Vietnamese grocery stores. Choose ripe, sweet fruit that still holds its shape.<\/td>\n<\/tr>\n
          Alternative bananas<\/td>\nSmall dessert bananas \/ Babybananen<\/td>\nChoose fragrant, ripe bananas that are not overly soft. Results vary by variety.<\/td>\n<\/tr>\n
          Rice flour<\/td>\nReismehl \/ Rice Flour<\/td>\nDo not use glutinous rice flour.<\/td>\n<\/tr>\n
          Cornflour<\/td>\nMaisst\u00e4rke \/ Cornstarch<\/td>\nCheck the label, as German \u201cSpeisest\u00e4rke\u201d can be made from different starches.<\/td>\n<\/tr>\n
          Plain wheat flour<\/td>\nWeizenmehl Type 405<\/td>\nSuitable for this recipe.<\/td>\n<\/tr>\n
          Crispy batter mix<\/td>\nB\u1ed9t chi\u00ean gi\u00f2n \/ Crispy Flour<\/td>\nChoose an unseasoned variety.<\/td>\n<\/tr>\n
          Black sesame seeds<\/td>\nSchwarzer Sesam \/ Black Sesame<\/td>\nLook in Asian grocery stores or supermarket international aisles.<\/td>\n<\/tr>\n
          Turmeric<\/td>\nKurkumapulver<\/td>\nUse sparingly so it does not overpower the banana flavour.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

          Which Bananas Work Best?<\/h3>\n

          Chu\u1ed1i s\u1ee9 and Chu\u1ed1i xi\u00eam are valued for their sweetness and pleasant texture when cooked.<\/p>\n

          Plantains are not a direct substitute.<\/strong> They differ in starch content and texture and may need a different preparation depending on ripeness.<\/p>\n

          Ordinary dessert bananas can also be used. Choose ripe but still firm fruit and flatten it gently. The flavour and texture may differ from the Vietnamese version.<\/p>\n

          7. Frequently Asked Questions<\/h2>\n

          Why Is Part of the Batter Precooked?<\/h3>\n

          Heating starch with water causes it to gelatinise and thicken. Mixing this cooked portion into the batter gives it more body and helps it cling to the banana.<\/p>\n

          How much the coating puffs and how long it stays crisp also depend on batter consistency, frying temperature and moisture.<\/p>\n

          Why Add Blended Banana to the Batter?<\/h3>\n

          Banana pur\u00e9e adds natural sweetness and banana flavour to the coating. It also changes the batter\u2019s texture.<\/p>\n

          Because bananas vary in size and moisture content, the finished consistency may vary slightly. The batter should coat the flattened fruit evenly rather than immediately sliding off.<\/p>\n

          Does the Batter Need to Rest in the Fridge?<\/h3>\n

          This recipe includes a resting time of at least three hours so the flours can absorb moisture.<\/p>\n

          Stir thoroughly before use, as starch may settle at the bottom of the bowl.<\/p>\n

          Why Are the Bananas Coated and Fried Twice?<\/h3>\n

          The first coating creates a stable outer layer. The second dip adds more batter, which can form a thicker, airier crust during the final frying stage.<\/p>\n

          Steam helps the coating expand, although a fully hollow shell cannot be guaranteed with every fritter.<\/p>\n

          Why Do My Banana Fritters Turn Soft Quickly?<\/h3>\n

          Common causes include oil that is too cool, batter that is too thin or too many fritters cooking at once.<\/p>\n

          Trapped steam also softens the crust. Drain the fritters on a wire rack and avoid covering or stacking them while hot.<\/p>\n

          Why Does the Coating Turn Dark Before Becoming Crisp?<\/h3>\n

          The oil may be too hot. Sugar and banana pur\u00e9e also encourage browning.<\/p>\n

          Lower the temperature slightly and continue frying steadily. A dark colour alone does not mean the coating has finished cooking.<\/p>\n

          Will the Fritters Stay Crispy for Several Hours?<\/h3>\n

          That depends on humidity, banana variety, coating thickness and storage conditions. They are crispiest when freshly fried.<\/p>\n

          Double-frying and draining them uncovered can help preserve their texture, but the coating will gradually soften over time.<\/p>\n

          Can I Reheat Vietnamese Banana Fritters?<\/h3>\n

          Yes. An oven or air fryer at moderate heat can warm them through and restore some crispness.<\/p>\n

          Check regularly to prevent the sweet coating from becoming too dark. Microwaving generally makes the coating softer.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Golden and crispy on the outside, soft and sweet on the inside: B\u00e1nh chu\u1ed1i chi\u00ean are a much-loved Vietnamese street food snack. A light batter surrounds the ripe banana, while black sesame seeds add a gentle, nutty flavour. This Banh Chuoi Chien recipe explains how to precook a small portion of the batter, why resting […]<\/p>\n","protected":false},"author":9,"featured_media":13908,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[139],"tags":[231],"class_list":["post-13912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-calendar-en"],"featured_image_src":{"landsacpe":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-chuoi-chien-vietnamesische-1140x445.jpg",1140,445,true],"list":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-chuoi-chien-vietnamesische-463x348.jpg",463,348,true],"medium":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-chuoi-chien-vietnamesische-300x169.jpg",300,169,true],"full":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-chuoi-chien-vietnamesische.jpg",1280,720,false]},"jetpack_featured_media_url":"https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-chuoi-chien-vietnamesische.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":9078,"url":"https:\/\/vietnatur.de\/en\/vietnatur-crispy-banana-chips\/","url_meta":{"origin":13912,"position":0},"title":"VietNatur Crispy Banana Chips: What Makes Them Special?","author":"Annie Pham","date":"May 6, 2026","format":false,"excerpt":"VietNatur crispy banana chips are a special snack made from Chu\u1ed1i M\u1eadt, a precious banana variety from the tropics. Instead of the dry texture and mild aroma of ordinary plantain chips, this product focuses on an authentic flavor experience. 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This recipe brings the flavours of Central Vietnam to your kitchen. These small, golden rice pancakes have lightly crispy edges and a pleasantly soft centre. 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These rice flour cakes are pan-fried with eggs and spring onions, then served with crunchy pickled vegetables and a sweet and sour soy sauce dip. 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In diesem Banh Chuoi Chien Rezept erf\u00e4hrst du, wie du einen kleinen Teil des Teigs vorgarst, warum die Ruhezeit\u2026","rel":"","context":"In "Rezepte & Alltag"","block_context":{"text":"Rezepte & Alltag","link":"https:\/\/vietnatur.de\/blog\/rezepte-alltag\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-chuoi-chien-vietnamesische.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-chuoi-chien-vietnamesische.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-chuoi-chien-vietnamesische.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-chuoi-chien-vietnamesische.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-chuoi-chien-vietnamesische.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":13880,"url":"https:\/\/vietnatur.de\/en\/banh-bot-loc-recipe\/","url_meta":{"origin":13912,"position":4},"title":"Banh Bot Loc Recipe \u2013 Hue Dumplings in Banana Leaves","author":"Truc Huynh","date":"October 17, 2026","format":false,"excerpt":"Looking for a Vietnamese specialty to make at home? 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