My co-worker is setting off for Thailand in a couple of days and I’m super jealous -the last time I was in Thailand was 2003 - I went to both Bangkok and Ko Chang (the biggest island just south of Bangkok). I had such a wonderful time eating, drinking, swimming, hiking, snorkeling and riding elephants! I would go back in a heartbeat.
One of the best things I had while I was there was Thai Fried Bananas and thanks to this awesome blog, Chez Pim, I now have a recipe to make my own. Check it out!
Courtesy of Chez Pim:
Thai fried bananas (for 4-6)
10 baby bananas or about 5 regular size bananas (use green ones that are not fully ripe yet)
1 cup rice flour (125g)
1/4 cup All-Purpose flour (30g)
1/2 cup sugar (60g)
3T dessicated coconut (20g)
2T sesame seeds (20g)
1t baking powder
1 1/2 t salt
about 1 cup of carbonated water (whatever brand of fizzy water you have on hand will do)
oil for deep frying (I use canola, but any mild-flavor high-heat oil will do)
Peel the bananas, cut each in half and then each half into 1cm-thick pieces. In a large bowl, combine all the dry ingredients, then whisk in the fizzy water slowly to incorporate. You might need a little more or a little less water, just add enough so that the consistency of the batter is like cream, but not so thick it’s more like yogurt.
Put enough oil to cover about 2inch from the bottom of a frying pan. Heat the oil until very hot. Flick a bit of batter into the oil to test, if it bubbles and sizzles right away and make a lot of noise, the oil is ready.
Dip each piece of banana into the batter to coat well. Drop the coated pieces into the oil. Make sure it floats up and sizzles right away, if not, wait a bit longer for your oil to get hotter. The hotter the oil and - paradoxically - the more oil you put in the pan, the less oily your fried bananas will be. Fry all the coated banana pieces until golden brown all around. Serve immediately.
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