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Kluay Tod
Thai Fried Bananas
Kluay Tod are sweet, ripe bananas coated in a crispy, coconut-sesame batter and deep-fried to golden perfection. A beloved street food dessert, these offer a delightful contrast of textures and a warm, sweet flavor.
🧂 Ingrédients
- 4 Bananas(Use ripe but firm bananas, such as Nam Wah or Pisang Awak, for the best flavor and texture. They should be yellow with some brown spots but not mushy.)
- 100 g Rice flour(Provides a light and crispy coating.)
- 50 g Shredded unsweetened coconut(Adds a delightful crunch and tropical flavor.)
- 2 tbsp Sesame seeds(Toasted sesame seeds will add a nuttier flavor, but raw is also fine.)
- 2 tbsp Granulated sugar(For sweetness in the batter.)
- 1/4 tsp Salt(Enhances the flavors.)
- approx. 120-150 ml Water(Adjust for desired batter consistency. Start with less and add more as needed.)
- approx. 1 liter Neutral oil for frying(Such as vegetable, canola, or peanut oil. Enough to submerge the bananas.)
👨🍳 Instructions
- 1
Prepare the batter: In a medium bowl, whisk together the rice flour, shredded coconut, sesame seeds, sugar, and salt. Gradually whisk in the water until you achieve a thick but pourable batter, similar to pancake batter. It should coat the back of a spoon without being too runny. Let it rest for 5-10 minutes.
⏱️ 10 minutes - 2
Prepare the bananas: Peel the bananas. Slice each banana in half lengthwise. If the bananas are very large, you can cut them into thirds lengthwise.
⏱️ 5 minutes - 3
Heat the oil: Pour the neutral oil into a deep pot or wok to a depth of at least 3 inches (7-8 cm). Heat the oil over medium-high heat until it reaches 175°C (350°F). You can test the oil temperature by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface.
⏱️ 5-7 minutes - 4
Coat and fry the bananas: Dip each banana piece into the prepared batter, ensuring it is fully coated. Carefully place the battered banana pieces into the hot oil, being careful not to overcrowd the pot (fry in batches if necessary). Fry for 3-5 minutes per side, or until the batter is a deep golden brown and crispy. Use tongs or a slotted spoon to turn the bananas gently.
⏱️ 8-10 minutes - 5
Drain and serve: Remove the fried bananas from the oil using a slotted spoon or spider strainer, and place them on a wire rack set over a baking sheet or on paper towels to drain any excess oil. Serve immediately while hot and crispy.
⏱️ 2 minutes
💡 Conseils de pro
- ✓Using ripe but firm bananas is key for sweetness and to prevent them from falling apart during frying.
- ✓The shredded coconut in the batter not only adds flavor but also contributes to a wonderfully crunchy texture.
- ✓For an extra flavor boost, lightly toast the sesame seeds before adding them to the batter.
- ✓Ensure the oil is at the correct temperature before frying. Too low, and the bananas will absorb too much oil; too high, and the batter will burn before the inside is heated through.
- ✓Serve immediately after frying for the best crispy texture. They tend to soften as they cool.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Serve with a scoop of vanilla or coconut ice cream for a delightful hot-and-cold contrast.
- Drizzle with honey, condensed milk, or a sweet chili sauce for added flavor.
- Add a pinch of cinnamon or cardamom to the batter for an aromatic twist.