Thai Style Fried Bananas Food

THAI STYLE FRIED BANANAS RECIPE

Steps:

• To begin making the Fried Bananas, get all the ingredients together and keep them handy.
• We will begin by making the batter for the fried bananas. Into a large bowl, add in the maida, rice flour, corn flour, baking powder, salt, coconut and stir to combine well. Next add in little water at a time to make a thick and almost smooth batter. The batter should be such that it can coat the back of a spoon.
• Keep the rice flour and sesame seeds ready.
• If you are using mini bananas (almost a large finger size), then slice it lengthwise into half. If you are using a large banana, then cut it into half, then slice it half lengthwise. Keep it aside.
• Next grease a 8 x 8 inch foil or a butter paper with oil and dust it with flour. This is so that when we air fry the batter dipped bananas, they don't stick to the foil or the paper.
• Fit the foil or the butter paper pinching the ends so as to leave a little gap for air circulation.
• Dip banana slices into the wet batter, then roll the wet batter coated banana slices into the dry rice flour and then onto the sesame seeds. I like adding sesame seeds to the top as it adds a crunchiness to the air fried bananas.
• Place the batter dipped bananas into the greased foil or butter paper. Air fry the bananas at 200C for about 10 to 15 minutes, flipping half way through so it gets fried evenly all around.
• Once ready, serve the Thai Crispy Fried Bananas as an tea time snack or even as a dessert served along with vanilla ice cream.

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.

EASY THAI FRIED BANANAS

Steps:

• Cut each banana in half crosswise. Lay the banana in the center of the spring roll wrapper, with the wrapper set diagonally. Fold in the two points of the wrapper on the ends of the banana, and then fold up one side and tuck it over and under the banana, then roll until the wrapper is snugly around the banana. Secure the end by dipping your finger in a little water and wetting the ends of the wrapper to "glue" them shut.
• Put about 1 inch of vegetable oil into a frying pan, and heat until it is hot enough to make the banana sizzle when it is placed into the oil. Reduce the heat to medium high and fry, turning until all sides are golden brown. Remove from the oil and drain on paper towels. Serve while they are hot and crunchy!

THAI STYLE FRIED BANANAS

Steps:

• Peel the bananas and cut the very end off both sides then cut the banana in half and then again lengthwise.
• Sift the self-rising flour, the rice flour and salt into a bowl. Add enough water to make a smooth batter then mix in the roasted sesame seeds.
• Heat vegetable oil in a wok or deep fryer to 375 degrees Fahrenheit. Dip each banana piece into the batter until fully coated then fry a few pieces at a time until crisp and golden. Remove the banana pieces with a large slotted spoon or a wire basket and drain on some paper towels.
• You can enjoy the banana pieces either hot or at room temperature as is, or by dipping them into golden or maple syrup.

THAI FRIED BANANAS

Steps:

• In a medium bowl, mix rice flour, tapioca, sugar, salt and coconut. Stir in water, a little at a time, and mix to form a thick batter.
• Peel the bananas and cut each lengthwise into 3 or 4 pieces. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
• Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.
• Serve with Coconut Ice Cream (vanilla ice cream with honey will do if coconut ice cream is not available).

FRIED COCONUT BANANAS

Steps:

• Heat the sugar in a small frying pan. When melted, add the bananas and caramelise on each side for 3-4 mins. Lift out and set aside.
• Tip the coconut milk into the pan with a pinch of salt, stir into the sugar and bubble until syrupy. Divide between 2 bowls, top with the caramelised bananas, then add a scoop of ice cream and scatter with toasted coconut.