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Thai Fried Bananas
By NcMysteryShopper on September 12, 2005
Photo by Olga Botnar
4 Reviews
- Prep Time: 15 mins
- Total Time: 15 mins
- Servings: 20
Photo by Olga Botnar
About This Recipe
"This is one of my favorite recipes. I have it every time I go to a Thai restaurant topped with coconut ice cream or drizzled with honey. If you have never tried it, now is the time, it's so good! I use Nam, a variety of banana which can be found at most Asian Markets. You can also use sweet potatoes in this recipe."
Ingredients
- 3/4 cup rice flour
- 1/4 cup tapioca flour
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1/2 cup shredded coconut
- 1 1/4 cups water
- 10 bananas
- 3 cups oil ( for frying)
Directions
- 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).
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (116 g)
Servings Per Recipe: 20
- Amount Per Serving
- %
- Calories 379.7
- Calories from Fat 304
- 80%
- Amount Per Serving
- %
- Total Fat 33.8g
- 51%
- Saturated Fat 5.0g
- 25%
- Cholesterol 0.0mg
- 0%
- Sugars 9.4 g
- Sodium 123.4mg
- 5%
- Total Carbohydrate 20.5g
- 6%
- Dietary Fiber 1.7g
- 7%
- Sugars 9.4 g
- 37%
- Protein 1.0g
- 2%
Reviews
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"I love having these when I am at a Thai restaurant with coconut ice cream. I have found this same recipe online; however, I noticed you didn’t post the addition of 1/2tsp of baking powder which I used. I too couldn’t find tapioca flour at my Asian market so I used tapioca starch which I have read is pretty similar. I used 1/4 cup of brown sugar and used only 1cup of coconut milk instead of the water for added flavor. The thickness of the batter was perfect with only one cup. I would suggest starting with 3/4 of a cup and going from there. Make sure the oil is hot but not too hot or your batter will burn before the inside is cooked. My husband and I really enjoyed these, thanks for posting."
By mamadelogan on November 21, 2008 | 751252
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"These were good, like S./Central American fried bananas, but chewy. The batter gets crisp, but rice flour gets INCREDIBLY sticky. :) Don't pull these out before they are good and GOLDEN with little bits of BROWN - otherwise you have inedible glop. Ask me how I know. :) Thanks for posting a yummy dessert for my Thai dinner. Made for ZWT4."
By CraftScout on June 03, 2008 | 644146
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"This was GREAT. I used almond flour instead of tapioca since I couldn't find any at my local market. This gave it a delightfully nutty flavor that really complimented the coconut well. To make the recipe "healthier", I didn't deep fry - I just browned/crisped a bit in enough olive oil to coat the bottom of my wok. Served with almond and pecan soy ice cream. LOVELY."
By kellymbrown on January 27, 2008 | 566871
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"Not enough stars for this one! It tastes like a cross between a churro, sesame ball, and bananas foster. My batter came out thin so I added some extra rice flour and tapicoca. I could not find tapioca flour anywhere so i used tapioca starch which I found at an asian market. I served it with a small scoop of frozen low-fat whipped topping, because it is what I had on hand and sprinkled the top with toasted coconut. You won't be disappointed with this one!"
By cookiedog on January 23, 2007 | 363519
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