Start by heating about an inch of cooking oil in a deep frying pan.
Remove the ends of the plantains. Cut in half then slice EACH half into 4 thin horizontal slices. Remove peels. Repeat with all the bananas.
In a large bowl, combine the rest of the ingredients to make a smooth batter.
Place the remaining ½ cup rice flour on a plate and coat each sliced banana. Shake off to remove excess flour.
Next, dip the coated bananas individually in the batter and fry in the hot oil* until golden brown on both sides.
Place on a cooling rack or a strainer to drain excess oil then transfer to the serving platter. Add a little dusting of powdered sugar, if desired.
Video
Notes
*Make sure the oil is hot enough before frying so the fritters won’t come out oily. To test, stick a wooden chopstick ( or handle of the wooden spoon) in the middle of the heating oil. If bubbles surround the chopstick, it’s ready to fry.**Don’t use overripe plantains (saba) so it won’t be mushy when battering. It should be ripe but still holds its shape when slicing.***I find it easier to slice when the plantain still has peel on it so make sure you wash the unpeeled bananas well before slicing. It’s less slippery when cutting.****Draining the cooked fritters upright removes most of the oil clinging to the fritter.