STEP 1/7
Sift the flour and glutinous rice flour once.
STEP 2/7
Pour milk into the powder.
STEP 3/7
Mix gently and well and coat the banana evenly in the batter. If you're confident that you can mix it well, use chopsticks like me. If you can't do it, use a whisk. But I recommend chopsticks. It's good to hold your cheek and roll it. If you try to get it all over with cooking utensils, the banana will get scratched. No matter how bad the banana is, it becomes sweet when heated. So it's better not to add sugar.
STEP 4/7
Add enough oil to half the banana.
STEP 5/7
I tilted the frying pan and fried it. Be careful when you take out bananas to avoid scratches. Be careful because the banana may get moisture and oil splatter as it is cooked. Use a wide fritter tender to cook the other side.
STEP 6/7
If it feels a little hard on the outside, take it out and put it on a kitchen towel to remove a little oil. It's not good to cook for too long. I think the color of the dough would be white and ripe.
STEP 7/7
If you have a chocolate pen, you can use it. I boiled the water and put it in a small cup and melted the chocolate.
Three bananas that I had! It's the amount of dough that's. Depending on the size of the banana, it may be a little short.