They are made by dipping flattened bananas in a thick mixture of rice flour, sesame seeds, egg whites and coconut milk seasoned with salt and sugar and deep frying them in hot oil until crispy and golden.

The Cambodian banana fritters are more savoury than sweet and are often eaten as a snack with coconut ice cream as a popular accompaniment.

[5] Vazhakkappam or pazham pori (Malayalam: പഴം പൊരി), also known as ethakka appam, is a fritter food with ripened banana or plantain[6] and maida flour.

A popular food item in South Indian cuisines, especially in Kerala, it is generally eaten as a breakfast or a snack.

Plantains are slit lengthwise after peeling and is dipped into a batter made from all-purpose flour, salt, turmeric powder and sugar.

[10][page needed] They are often sold by street vendors,[11] In Indonesia pisang goreng are deep fried in ample of cooking oil; they might be coated with batter or not.

[14] Every region in Indonesia has developed various recipe for pisang goreng with a variety of different names, ingredients and cooking techniques.

However, Pisang goreng Pontianak are widely popular in Indonesia with certain retail outlets exclusively selling only this type of banana fritters.

The style of banana fritters commonly found in these countries is made by deep frying battered plantain in hot oil.

They are often sold by street vendors,[20] although it is also offered as a product at storefronts, dining establishments as well as Singapore's hawker centres.

Bananas cooked with batter are a different dish known as maruya, which are more commonly made mashed or sliced very thinly and spread into a fan shape.

Often sold with other types of snacks that have similar characteristics, such as khanom khai nok kratha, khao mao thot, fried taro, etc.

After deep frying, Vietnamese banana fritters are drizzled with rum or rice wine and ignited to further crisp them.