Mix the dry batter ingredients together until well combined. Then divide into 3 parts and take 1/3 of it to make the wet batter.

For the wet batter: Combine the ingredients, first with room temperature water until thick, then add ice water as needed (the batter should be somewhat thick, not runny, so the flour sticks well).

Dip the plantains into the wet batter, then roll them in the dry batter while pinching slightly. Fry in hot oil over medium heat until golden brown.