Description
Crispy and sweet Thai Fried Bananas, a delightful street food treat that brings the flavors of Thailand to your kitchen.
Ingredients
Scale
- 2 sweet plantains or 6 Thai namwa bananas
- 1/3 cup shredded coconut (dried, fresh, or frozen)
- 3/4 cup rice flour
- 1/4 cup granulated sugar
- 1/2 tsp table salt
- 1/2 tsp baking powder
- 1 1/2 Tbsp white sesame seeds (toasted)
- 1/3 cup of water
- Neutral oil for frying (canola or sunflower)
Instructions
- Hydrate Coconut: If using dried shredded coconut, add 2 tablespoons of hot water and let it sit for about 5-10 minutes so it becomes fluffier.
- Prepare the Bananas: For sweet plantains, peel and cut them into 3 sections, then slice each section into four pieces. If using namwa bananas, peel and slice them lengthwise into 1/4-inch thick pieces.
- Make the Batter: In a mixing bowl, combine the rice flour, sugar, sesame seeds, salt, baking powder, and shredded coconut. Gradually stir in 1/3 cup of water until you get a smooth batter—light but thick enough to coat the bananas.
- Heat the Oil: In a deep pot, heat about 1 1/2 inches of neutral oil to 325 degrees F (160 degrees C).
- Fry the Bananas: Dip each banana slice into the batter and carefully drop it into the hot oil. Fry for about 4–5 minutes, or until they turn a deep golden brown.
- Drain: Using a slotted spoon, transfer the fried bananas onto paper towels or a wire rack to drain any excess oil.
- Cool Down: Let them sit for a few moments before serving; the coating will crisp up even more as they cool.
Notes
Enjoy with sweetened condensed milk for dipping or dusted with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 2 pieces
- Calories: 150
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg