By Diya Nalla
Thai Fried Bananas (Kluai Khaek)
11 steps
Prep:12minCook:10min
Fried bananas are a popular dessert and snack food in Thailand and throughout Southeast Asia. The dish is also known as goreng pisang in Malaysia, Indonesia, Singapore, and surrounding countries.
It can be challenging to make fried bananas as good as those sold by street food vendors in Thailand and elsewhere. That said, this recipe is as close as it can get and earns rave reviews from Thai and Singaporean taste testers. Fried bananas can be served with coconut ice cream, but vanilla ice cream works, too. Or, if you're a purist, just enjoy them hot from the pan.
This recipe is a great way to use up old bananas and kids love this treat.
Updated at: Thu, 17 Aug 2023 02:51:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories459.2 kcal (23%)
Total Fat37.7 g (54%)
Carbs28.6 g (11%)
Sugars6.1 g (7%)
Protein3.2 g (6%)
Sodium186.4 mg (9%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
¾ cupsunflower oil
or other neutral frying oil, more as needed
2bananas
regular, or 6 to 8 mini sweet bananas
¼ cupall-purpose flour
¼ cuprice flour
more as needed, divided
¼ cupcornstarch
¼ teaspoonsalt
3 tablespoonsunsweetened coconut
dried, shredded, more as needed, divided
⅓ cupwater
cold
⅓ teaspoonbaking soda
1egg
large
3 dropsvanilla
Instructions
Step 1
Gather the ingredients.
sunflower oil¾ cup
bananas2 
all-purpose flour¼ cup
rice flour¼ cup
cornstarch¼ cup
salt¼ teaspoon
unsweetened coconut3 tablespoons
water⅓ cup
baking soda⅓ teaspoon
egg1 
vanilla3 dropsStep 2
Heat a wok or skillet with oil about 3/4 to 1-inch deep.
Skilletsunflower oil¾ cupStep 3
Meanwhile, prepare the bananas by peeling and slicing them in half. Then slice each section in half again, but lengthwise this time.
Cutting Boardbananas2 Step 4
In a medium mixing bowl, place all-purpose flour, 1/4 cup of rice flour, cornstarch, salt, and 2 tablespoons of the shredded coconut and stir to combine.
Bowlall-purpose flour¼ cuprice flour¼ cupcornstarch¼ cupsalt¼ teaspoonunsweetened coconut3 tablespoonsStep 5
In a measuring cup, mix together cold water with baking soda until dissolved and pour into bowl with flour mixture.
Bowlwater⅓ cupbaking soda⅓ teaspoonStep 6
Add the egg and the vanilla. Stir well until fully combined.
Bowlegg1 vanilla3 dropsStep 7
Place remaining 1/3 cup rice flour in a separate, dry bowl and add remaining one tablespoon shredded coconut. Mix well and set next to the batter.
Bowlrice flour¼ cupunsweetened coconut3 tablespoonsStep 8
Dip banana pieces first in the batter, then gently dredge them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret to creating a crisp, rather than soggy, coating. (Depending on the size of your bananas, you might need to make more of this rice flour-coconut mixture.) You're now ready for frying.
bananas2 Step 9
Make sure the oil is hot (350 to 375 F). You can test it with a breadcrumb. If it sizzles and cooks within a few seconds, the oil is hot enough for frying.
Skilletsunflower oil¾ cupStep 10
Carefully place coated bananas in the hot oil. Fry approximately 1 minute per side, or until batter puffs up slightly and turns light- to medium-golden brown. Remove from heat and drain on paper towel.
Skilletsunflower oil¾ cupStep 11
Serve your fried bananas as soon as possible as is, or with a side of coconut or vanilla ice cream. For a fancier presentation, place them on a serving platter and sprinkle with confectioners' sugar.
bananas2 Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
