Description
Covered in a coconut milk batter, these traditional banana fritters are as Thai as you'll find on a dessert menu after eating Pad Thai, these are good for a crowd too!
Ingredients
120 grams / 3/4 cup plain flour
1/2 teaspoon salt
75 grams / 1/3 cup superfine/caster sugar
1 tablespoon sesame seeds
225 milliliters / 1 cup + 2 tablespoons coconut milk
6 small or 3 large slightly ripe bananas
500 milliliters-1 liter / 2-4 cups sunflower oil (or more depending on the size of the pot you are using)
Instructions
- Place the flour, sugar, salt, sesame seeds and coconut milk in a bowl and combine until it is a smooth batter.
- Peel and chop the banana's into 3 inch slices and then halve lengthwise.
- Pour the sunflower oil into a pot deep enough to deep fry in and turn onto medium high heat and cover.
- Dip 1-2 bananas into the batter and roll, ensuring they well covered.
- Once the hot oil is simmering and a teaspoon of plain batter is dropped in turning a golden brown in 30 seconds.
- Carefully and slowly lower 1-2 pieces of banana into the hot oil and fry until golden all over, approximately 1 1/2 minutes.
- Drain on paper towels and continue with the remaining banana fritters until all cooked.
- Serve immediately with a scoop or two of vanilla ice cream.
Notes
Thin batter: The batter for the banana fritters is incredibly thin and will run off easily, but don't worry, there will still be a perfect batter crust once these have cooked.
Size of bananas: Thai bananas are typically smaller then those found in Western lands so you want to ensure you halve your Western bananas both vertically and horizontally before cooking otherwise they will need longer to fry.
Adapted from Street Food Recipes
Nutrition
- Calories: 165 calories per fritter