“A long time ago I had the most fantastic coconut ice cream with fried banana at a local Thai restaurant. I think this batter with toasted sesame seeds and extra coconut might be even better!” – April Ferre
Thai Fried Banana
- 1/3 Cup Dried Unsweetened Coconut
- 2 Tablespoons Water
- 3/4 Cup Rice Flour
- 1/4 Cup Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1 1/2 Tablespoon Sesame Seed Toasted
- 1/3 Cup Water
- 2 Sweet Plantains (See Note)
- Oil For Frying
- Rehydrate dried coconut for 10 to 15 minutes in 2 Tablespoons Water.
- 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. Add about 1½ inches of oil to a pot and heat to about 325 degrees.
- Dip the bananas into the batter and fry for about 5 minutes, until they are a deep brown color. Maintain the frying temperature below 350 degrees. 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 with Coconut Custard Ice Cream.
The original recipe called for the plantains to be at least 60% black. I tried this recipe with plantains at several stages of ripening. To my taste, I preferred them when they were just getting a bit soft and had only a little bit of black. They were still sweet with just a hint of tart and had more fresh taste like regular bananas with just a hint of green. When they were mostly black, they taste more like bananas when they have started to get brown spots.