Ingredients 10 Thai bananas 1 cup all purpose flour 1 tablespoon cornstarch 2 teaspoons baking powder granulated sugar vegetable oil For the sauce 1 13.5oz can coconut milk 3 tablespoons granaulated sugar ½ teaspoon cornstarch Directions In a clean bowl combine 1 cup of all purpose flour, 1 tablespoon of cornstarch, 2 teaspoons of baking powder and 1 1/2 cups of water. Whisk until well combined, the mixture should feel like a loose pancake batter, tempura-like. Let the batter rest for 30 minutes. Press each banana into a flat oval shape, and set aside. Pour enough oil in a pan to deep fry and bring the oil up to 350 degrees. Coat the bananas in granulated sugar, then dip into the batter and place it in the oil to deep fry until golden brown. Sprinkle on granulated sugar right when the bananas come out of the oil and drain on a rack nested in a baking sheet. To make the coconut sauce: add 1 can of coconut milk into a small saucepan and warm it up over medium heat. Add about 3 tablespoons of granulated sugar, 1/2 teaspoon of cornstarch. Mix well then remove. Drizzle the sauce over the banana fritters or transfer to a small heatproof bowl to use as dip. Enjoy (: . . . #cooking #cookingvideos #cookingathome #cookingtime #cookingvideo #food #foodporn #foodie #howto #vietnam #vietnamesefood #vietfood #vietnamesedessert #dessert #desserts #dessertporn