Thai Fried Banana

Thai Fried Banana with Coconut Custard Ice Cream

“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

Course: Desserts – Other Desserts
Cuisine: Thai

Ingredients

  • 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

Instructions

  • 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.

Notes

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. 

2020 Recipe – April Ferre – From Hot Thai Kitchen

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