Description
Authentic street style Thai fried bananas. Chewy bananas in a gluten-free crunchy coconut sesame batter are a classic Thai snack. Use sweet plantains if you can't find Thai bananas, and enjoy them while they're fresh!
Ingredients
- 2 sweet plantains or 6 Thai namwa bananas (see note)
- 1/3 cup (32 g) shredded coconut, dried, fresh, or frozen (see note)
- ¾ cup (90 g) rice flour
- ¼ cup (50 g) granulated sugar
- ½ tsp (2.5 ml) table salt
- ½ tsp(2.5 ml) baking powder
- 1 ½ Tbsp (15 g) white sesame seeds, toasted
- 1/3 cup (80 ml) of water
- Neutral oil for frying
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Instructions
- If using dried shredded coconut, add 2 Tbsp (30ml) of hot-off-the-boil water and let it sit while you prep the bananas to rehydrate.
- 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.
- 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.
- Add about 1½ inches of oil to a pot and heat to about 325℉ (160℃). While you wait for the oil, check the thickness of the batter: dip the bananas into the batter and lift them up - the batter should stay on long enough for you to quickly get the bananas into the oil. If the batter is so thin that it all drips off before you can get the bananas in the oil, the batter is too thin and you should add more rice flour or all-purpose flour, a tablespoon at a time, until the batter is thick enough. If you're not sure if you should thicken the batter, fry up 1-2 pieces so you can adjust the batter for the second batch.
- Fry the bananas for about 5 minutes, until they are a deep brown colour. Maintain the frying temperature below 350°F (175°C). If the bananas brown before 5 minutes, your heat is too high.
- When done, let drain on paper towel or a rack.
- 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.
Notes
- Choose plantains whose skins have turned at least 70% 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. See pictures for the bananas in the blog post. In Thailand, we also fry taro and sweet potato in this batter, which make for delicious savoury snacks!