The aim of this study was to determine the effects of xanthan gum and carrageenan on the oil uptake and acceptability of banana (Musa acuminate) fritters during repeated deep fat frying. Banana namely ‘Pisang Awak’ at maturity stage 6 were peeled, cut and dipped into 3 batter formulations containing 1% carrageenan, 1% xanthan gum and a control. The bananas were deep fried at 170±5°C for 3 minutes in 2.5L cooking oil without oil replenishment for 3 consecutive days. The moisture, oil content, texture, colour and acceptability of the banana fritters were evaluated at first and every 10th frying cycles. Results indicated that the oil and moisture content of fried bananas were dependent on frying cycles. The oil content increased while the moisture decreased with increased in frying cycles. There was significant reduction (p<0.05) in oil content of banana fritters dipped in batter containing xanthan gum compared to carrageenan and control. Fried bananas treated with xanthan gum also had significantly the highest moisture content. The hydrocolloids significantly increase the crust hardness even though there was no effect of repeated frying. The L* value decreased with increased in frying cycle and 1% carrageenan treated fritters had the lowest value. Generally, banana fritter dipped in batter with 1% xanthan gum had the highest a* while 1% carrageenan had the lowest b* values. There was no significant different (p>0.05) in terms of overall acceptance between treated and untreated. Hence, 1% xanthan gum was effective in reducing oil absorption of banana fritters without affecting the overall sensory acceptability