Banana Fry Recipe

Peel and slice bananas

Choose 3 ripe but firm cooking bananas or plantains. Peel and slice each banana into 1/4-1/2 inch (6–12 mm) diagonal rounds or lengthwise slices about 1/4 inch thick, depending on your preferred shape. Pat the slices dry on paper towels to remove excess moisture.

Make the batter

In a medium mixing bowl combine 3 tbs all-purpose flour, 2 tbs rice flour, and 1 tbs cornstarch. Add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder (if using), and 1/4 tsp turmeric. Whisk the dry ingredients until evenly mixed. Gradually add about 3/4 cup cold water while whisking to form a smooth, slightly thick batter—thicker than pancake batter but thin enough to coat the banana slices. Adjust consistency with a little more water or a little more flour: it should cling to the banana without dripping off immediately.

Heat the oil

Pour about 1 cup vegetable oil into a skillet for shallow frying or use a deep pan for deeper frying. Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises to the surface immediately. If you don't have a thermometer, test with a small bit of batter—if it browns in about 30–45 seconds, oil is ready.

Coat the banana slices

Working in small batches to avoid overcrowding, drop banana slices into the batter and turn to coat both sides evenly. Lift with a fork or tongs, allowing excess batter to drip back into the bowl.

Fry until golden

Carefully place coated banana slices into the hot oil in a single layer. Fry for about 2–3 minutes per side for shallow frying (or 2–4 minutes total for deep frying), turning once, until batter is crisp and golden brown. Maintain oil temperature between 325–350°F (160–175°C) — adjust heat as needed so the exterior crisps without the banana becoming soggy.

Drain

Using a slotted spoon or tongs, transfer fried banana slices to a wire rack or paper towel–lined plate to drain excess oil. Sprinkle a little extra salt to taste while still hot, if desired.

Arrange the fried banana slices on a serving plate. Squeeze a little lime or lemon juice over them and garnish with chopped cilantro if using. Serve immediately while hot and crisp. Leftovers can lose crispness; reheat briefly in a hot oven or air fryer to restore crispiness.