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Crispy Thai Fried Bananas
Thai rice flour, unsweetened dried coconut, white sesame seeds, and a measured amount of limestone solution mix into a batter that fries to a distinctly crunchy, thin shell — one that holds longer without going soft than a standard wheat batter would. Nam wa or Burro bananas cut lengthwise into three slices each, or semiripe plantains prepared the same way, are firm enough to keep their shape through the hot oil. Serves 4 in 25 minutes. Eat immediately; the crunch is at its peak within the first few minutes after frying.
Equipment
- Wok
- Dutch oven
- Stovetop
Ingredients
- 1 cup plus 2 tablespoons Thai rice flour
- ½ cup granulated sugar
- ½ cup unsweetened dried fine coconut flakes
- 1 tablespoon white sesame seeds
- 1½ teaspoons salt
- ¾ cup limestone solution
- 8 nam wa bananas or Burro bananas, peeled and each cut lengthwise into 3 slices, or 4 semiripe plantains, peeled, halved crosswise, and each half cut lengthwise into 3 slices
Instructions
- 1Fill a wok or Dutch oven with 2 inches of oil and heat it to 350°F. Set a wire cooling rack over a baking sheet to catch drips.
- 2Whisk the rice flour, sugar, dried coconut, sesame seeds, salt, and limestone solution in a large bowl until you have a thick, smooth batter. A smooth batter ensures an even, crispy coating.
- 3Drop the sliced bananas into the bowl and toss them gently so every piece is evenly coated.
- 4Lift the banana slices from the bowl one by one, letting any excess batter drip off. Carefully lower them into the hot oil, working in small batches. Don't crowd the pan, or the oil temperature will drop and make the batter greasy.
- 5Fry the bananas for about 3 minutes until they turn crisp and golden brown. Scoop them out with a mesh skimmer and transfer them to the prepared cooling rack. Repeat with the remaining batches, then let them cool briefly before serving warm.
Notes
- Ingredient swap: If you can't find Thai nam wa or Burro bananas, semiripe plantains make an excellent substitute. Avoid standard Cavendish bananas, as they're too soft and will turn to mush in the fryer.
- Limestone solution: This traditional Thai ingredient gives the batter its signature crisp texture. You can find it at Southeast Asian markets in a small tub or jar.
- Storage: These are best eaten the day they're made, while the coconut and sesame batter is still perfectly crunchy. Don't cover them while warm, or the steam will make them soggy.
Recipe Details
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