Thai Banana Fritters Food

THAI FRIED BANANAS (KLUAI KHAEK)

Steps:

• Gather the ingredients.
• Heat a wok or skillet with oil about 3/4 to 1-inch deep.
• Meanwhile, prepare the bananas by peeling and slicing them in half. Then slice each section in half again, but lengthwise this time.
• 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.
• In a measuring cup, mix together cold water with baking soda until dissolved and pour into bowl with flour mixture.
• Add the egg and the vanilla. Stir well until fully combined.
• 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.
• 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.
• 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.
• 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.
• 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.

QUICK THAI FRIED BANANAS

Steps:

• Melt butter in a wok over high heat. Add bananas, brown sugar, and cinnamon; saute until bananas are golden brown and sugar is bubbling, about 5 minutes. Stir in sesame seeds and lime juice.