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Wednesday, 24 October 2012 23:04

More from abroad

I adore Vietnamese food, especially the zing in certain Vietnamese desserts. Most of the time, they add some freshly-minced or dried chili peppers in their sweets. Although once in a while I enjoy this tongue lashing, most of the time I want to taste the true fruit, unadulterated. So I took a popular Vietnamese banana fritter recipe and altered it many years ago. I forgot all about it until I was thumbing through my notes for my second cookbook and happened upon it. It is far simpler to prepare than the Vietnamese version and I believe much simpler and clean in flavor. If you want, by all means add some cinnamon to the batter, but remember, you will need to find Vietnamese cinnamon to be authentic (as well as about another dozen or so ingredients). So enjoy this treat two ways; see below.

Published in The Cooking Edge

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