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When I think about Thai street food, these fried bananas are among the first foods to come to mind. Firm, slightly sweet bananas are coated in a super crunchy sesame coconut batter, it's the perfect snack that stands on that delicious line between salty and sweet.
While you've got the frying oil out, also try this easy Thai-style fried ice cream!
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Thai Fried Bananas RecipePrint
Thai Fried Bananas กล้วยแขก (gluay kag)
- Yield: 24 pieces
- 2 sweet plantains or 6 namwa bananas (see note)
- ⅓ cup shredded coconut, dried, fresh, or frozen (see note)
- ¾ cup rice flour
- ¼ cup granulated sugar
- ½ tsp salt
- ½ tsp baking powder
- 1 ½ Tbsp white sesame seeds, toasted
- ⅓ cup of water
- oil for frying
- In a medium-sized mixing bowl, combine rice flour, sugar, toasted sesame seeds, salt, baking powder and shredded coconut. Add water and stir until well combined.
- If using plantains, peel and cut them crosswise into 3 equal sections, then slice each section horizontally into 4 pieces. If using namwa bananas, peel and cut lengthwise into ¼-inch thick pieces.
- Add about 1½ inches of oil to a pot and heat to about 325℉ (160℃). Dip the bananas into the batter and fry for about 5 minutes, until they are a deep brown colour. Maintain the frying temperature below 350℉ (175℃). When done, let drain on paper towel or a rack. Note: Based on your first batch, you can decide if you want a thicker or thinner coating by adding more flour or water.
- Let bananas cool for several minutes before serving and the coating will crisp up once cooled.
- Serve as soon as they are cool and crisp.
- Choose plantains whose skins have turned at least 60% black so they will be sweet (the more black on the skin, the sweeter the plantain). If using namwa bananas, choose ones that are almost ripe—mostly yellow with a hint of green. In Thailand, we also fry taro and sweet potato in this batter, which make for delicious savoury snacks!
- If using dried shredded coconut, make sure it is unsweetened, and mix with 2 Tbsp (30ml) of hot water for 10-15 minutes to rehydrate before using.
Can I freeze my Nam Wah bananas to use for this recipe or do the bananas have to be fresh?
Hi, can I use glutinuous rice flour?
Very nice and crispy turn out! I don’t have any coconut shreds so I use coconut cream and black sesame and turn out still very nice . Thank you
Ros in Liverpool
Brilliant - just like fried bananas in Chiang Mai. I will make these again!!
It came out fantastic! Thank you!
I added a bit more water as was using regular flour. Also spiced it up a bit with vanilla powder, cinnamon and nutmeg.
Adam The HTK Intern
OMG with vanilla, cinnamon and nutmeg? Brilliant! Were they as crazy-good as it sounds? (am drooling lol) Adam
Pai Pai Pai!! Hi-Paiv to you for this recipe! Your amounts are perfectly balanced. Made these today, using nam wahs, and they are amazing. Thank you!
Can't get really sweet plantains or namwa here so just use bog standard bananas but still very easy and tasty!
This was so easy and fast to prepare. And the results were pleasing. My kids loved it. It is suitable for vegitarians. I added little starch for a crispier crust
I'm not sure why, in my most recent trips to Thailand I found this not as easily found as years ago. So it's even more important that I can make it at home! So simple yet delicious, and... healthy... as long as desserts go maybe?😜