Kluay Tod — Golden Crispy Thai Fried Bananas
Irresistibly crunchy on the outside and melting-soft within, these Thai fried bananas are coated in a light batter of rice flour, sesame seeds, and shredded coconut before hitting the hot oil. Served with a drizzle of honey and a sprinkle of toasted coconut, they are the kind of breakfast that makes mornings worth waking up for.
Ingredients
- 4 ripe but firm bananas (Burro or Saba preferred, regular bananas work)
- 1/2 cup rice flour
- 1/4 cup all-purpose flour
- 2 tablespoons shredded unsweetened coconut
+ 9 more ingredients
Instructions
Peel the bananas and cut each in half lengthwise, then cut each piece in half crosswise so you have 16 pieces total.
Whisk together rice flour, all-purpose flour, shredded coconut, sesame seeds, sugar, baking powder, and salt in a mixing bowl. Gradually add the cold water and lime juice, stirring until you have a smooth batter that is slightly thicker than crepe batter.
Heat oil in a deep pot or wok to 350F (175C). The oil should be at least 2 inches deep.
Dip each banana piece into the batter, letting the excess drip off, and carefully lower into the hot oil. Fry in batches of 4-5 pieces to avoid crowding.
Fry for 3-4 minutes, turning once, until the coating is deep golden and crunchy. Remove with a slotted spoon and drain on a wire rack set over a sheet pan.
Serve warm, drizzled with honey or condensed milk and scattered with toasted coconut flakes.
Nutrition Estimate
Per serving • Estimated by Blinner AI