Preparation

This recipe takes the natural candy-like sweetness of overripe plantains and contrasts it with savory Vietnamese flavors for a fritter that defies categorization. Is it a snack? A side dish? An unconventional dessert? The answer is yes to all three, especially when the nuoc cham reduces into a glossy, addictive glaze.

Making the Fritters

1. Peel the plantains and cut into 1-inch thick diagonal slices. You should get about 12-14 pieces total.
2. In a bowl, whisk together rice flour, desiccated coconut, cornstarch, five-spice powder, and white pepper.
3. Add coconut milk and 1 tablespoon of water to create a thick batter. The consistency should be like pancake batter—add more water by the teaspoon if needed.
4. Heat your air fryer to 400°F (200°C). While it preheats, dip each plantain piece into the batter, ensuring it's fully coated, letting excess drip off.
5. Spray the air fryer basket generously and arrange plantain pieces in a single layer, leaving space between each. Spray the tops lightly with cooking spray.
6. Air fry for 8 minutes, flip carefully, spray again, and cook for another 6-7 minutes until deeply golden and crispy with coconut bits turning toasted brown.

Creating the Glaze

1. While fritters cook, combine fish sauce, lime juice, rice vinegar, palm sugar, minced chili, and garlic in a small saucepan over medium heat.
2. Stir until sugar dissolves, then simmer for 4-5 minutes until the sauce reduces by half and becomes syrupy. It should coat the back of a spoon.
3. When fritters are done, transfer to a serving plate, drizzle with the warm glaze, and sprinkle with sesame seeds.
4. Serve immediately with fresh mint and cilantro leaves for wrapping, or simply tear herbs over the top. The contrast of hot, crispy, sweet fritters with the tangy-savory glaze is pure alchemy.