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Crispy Thai Fried Bananas
These crispy fried bananas are a classic Thai street food snack. The recipe uses firm, tangy nam wa or Burro bananas, which hold their shape and offer a sticky, satisfying texture when cooked. Semiripe plantains work perfectly as a substitute if you cannot find the traditional varieties. A simple batter of rice flour, dried coconut flakes, and sesame seeds creates a shatteringly crisp, golden shell around the sweet fruit. Serve these warm for a comforting treat that balances rich, nutty flavors with a satisfying crunch.
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 two inches of oil and heat it to 350°F. Place a cooling rack over a sheet pan and set it next to your cooking area.
- 2Whisk the rice flour, sugar, dried coconut, sesame seeds, salt, and limestone solution in a large bowl until you have a thick, smooth batter.
- 3Drop the sliced bananas into the bowl and toss them gently so every piece is evenly coated with the batter.
- 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 so the pan does not get crowded.
- 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. Continue frying the remaining batches.
- 6Let the fried bananas cool briefly and serve them while they are still warm.