A Vietnamese dish that’s supposed to go well with frog legs.
1/2 C self-rising flour
1-1/4 C flour
1/4 t baking powder
1 egg white, beaten until stiff
Combine the flour and baking powder in a large bowl. Stir in enough water to form a runny paste. Fold in the egg white.
Heat 3 inches of oil in a wok or large skillet. Peel the bananas and cut in half. Dunk in batter and deep-fry until golden and puffy.