Thai dessert! Deep Fried Banana by Tina Ferrari

Thai dessert! Deep Fried Banana

This is a recipe I learned at the Basil Cookery School in Chiang Mai, Thailand. My advice: always make twice as many as you think you and your guests will be eating. These are so addicting that the recommended serving is never enough.

 

5 small bananas (or if you can only find large bananas, cut them in half)
1/2 cup grated coconut
1/2 cup rice flour*
1/4 cup wheat flour
1/4 cup sugar
1 tbsp sesame seeds*
1 tsp salt
1 cup cold water
4 cups vegetable oil

1. Peal and slice the bananas lengthwise (VERY important – lengthwise only! Otherwise the banana will curl when cooking). One banana could be sliced into 3-4 slices.

2. Mix rice flour, wheat flour, sugar, sesame seeds, salt and grated coconut together. Add water and stir thoroughly until the batter is mixed well.

3. Preheat the oil over medium heat in a deep pan or a wok. Dip the banana slices into the batter and then place them into the heated oil. Deep-fry until they are brown, and then transfer to a strainer to drain the oil. (Or in my case, I just put them onto a paper towel).

Delicious alone or with coconut ice cream if you can find it.

*I have omitted the sesame seeds before and it was really just fine without.
** Rice flour is easily found in Italy; I’ve found that a lot of supermarkets have a gluten-free section. Or ask at the pharmacy. Otherwise you can also find it at any Chinese grocery. If you can’t find it, I don’t see why you couldn’t just omit it and use only wheat flour. In the end it’s deep-fried so it will still be delicious!

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