Recipe by PanNan
These bananas are sold from street stalls and floating markets in Thailand. You can enjoy the banana pieces either hot or at room temperature as is, or by dipping them into golden or maple syrup. The recipe, found on Luxury Thailand Travel, is slightly modified.
Top Review by diner524
Yummy and oh so easy to make!!! I made this as written although scaled back for 1 banana and I made part with the sesame seeds and some without. I tried the ones with sesame seeds with a bit of maple syrup and the others I topped with some chocolate syrup and whipped cream. I think when using the sesame seeds, it was more of a savory flavor (kind of nutty) and can see actually doing this method with some onion rings or zucchini coins!! I really loved the ones that I fried the longest, wonderfully crunchy but yet somehow still light, so good!! Can't wait to make more of these wonderful treats!! Made for Culinary Quest 2016.
- 5 large bananas (not overly ripe)
- 2 cups self-rising flour
- 1⁄2 cup rice flour
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon roasted sesame seeds (0ptional)
- vegetable oil (for deep frying)
Directions See How It's Made
- 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.