Passport & Plate - Rachel's Thai Fried Bananas!
USA | Wednesday, February 25, 2015 | 4 photos
Ingredients
Peeled bananas
1 cup + 2 tablespoons rice flour
1/2 cup sugar
1/2 cup unsweetened dried coconut (or fresh very finely-grated coconut or frozen grated coconut, thawed)
3/4 cup clear limestone solution or 3/4 cup water with 1.5 teaspoons baking soda mixed in
1.5 teaspoons salt
1 tablespoon of sesame seeds (untoasted)
Apx 4 cups of vegetable oil for frying
How to prepare this recipe1. Slice the bananas lengthwise into 1/4-inch slices, then place aside
2. Whisk the rest of the ingredients together, except the oil.
3. In a medium frying pan, heat up the oil to about 350° F
4. Put the banana slices into the batter. Pick up one slice at a time, making sure it’s thoroughly coated with the batter, and carefully lower it into the hot oil.
5. Flip the banana pieces as necessary to achieve even browning.
6. Once the banana slices are golden brown, remove them to a plate lined with a piece of paper towel.
7. Serve hot with ice cream or fresh yogurt!
*Tips: Don’t fry too many slices of banana at the same time as it will cause the oil temperature to drop too low resulting in soggy, oily fried bananas.
The story behind this recipeChiang Mai, Thailand is known as the "cultural capital" of the country.
Before visiting, I KNEW that I had to take a cooking class in this city, because Northern Thai food is said to be the most robust and flavorful cuisine in the entire country!
The afternoon I arrived in Chiang Mai on a flight back fro Myanmar, I booked a 5 hour cooking class in the evening! While we made amazing traditional dishes like coconut soups, fresh curries, and of course pad thai, I could not WAIT to get to desert!
I have ALWAYS loved sweets and have a terrible sweet tooth!
This banana recipe was super delicious, practical, and EASY to make! A recipe that I knew I could easily recreate at home yet still gave me the unique flavor and authentic zeal as if I were in Thailand!
Hope you enjoy!
