In a mixing bowl, mix wheat flour, rice flour, baking powder, salt, sugar, curcumin powder and sparkling water together. Whisk them evenly until all dissolved. Cover the bowl with plastic wrap and let it rest in fridge in at least 2 hours. In case you use still water, you should rest the batter in 6 hours in fridge.

With banana, peel the outer skin of a banana and slice it vertically into 2-3 slices. Each slice should be 0.5-1cm (0.2-0.4 inch) thick. If needed, you can add it in a zipped bag flatten it a bit to get a thinner piece.

After the batter is rested enough, transfer banana slices to the batter. Dip them so that the batter fully covered every piece.

In a frying pan, add 1-2 cup cooking oil depend on the size of your pan (for me, I used a small-size Dutch Oven so 1 cup oil is nearly enough). Turn on medium heat and wait until the oil boils.

Once the oil boils, fry bananas. Use a ladle, or a kitchen tong to transfer each banana piece to the pan. Don’t let them be overcrowded or else all banana pieces will stick together.

Because these banana pieces tend to float on the oil, flip them when the lower side turns yellow. It’s for even frying, which results in crispy and even cooked fried bananas.

After frying, transfer fried bananas to a dish with paper tissue to absorb the excess oil.

In general, 1-2 hours after frying, the crust may lose its crispiness, so you should serve fried banana warm right after frying. Garnish with a pinch of roasted white sesame if possible.

If it starts to become soft, you can fry them the second time but with low heat to prevent it from being burnt.