|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 3g||12%|
|Total Sugars 13g|
|Vitamin C 8mg||41%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fried bananas are a popular dessert and snack food in Thailand and throughout Southeast Asia. The dish is also known as goreng pisang in Malaysia, Indonesia, Singapore, and surrounding countries.
It can be challenging to make fried bananas as good as those sold by street food vendors in Thailand and elsewhere. That said, this recipe is as close as it can get and earns rave reviews from Thai and Singaporean taste testers. Fried bananas can be served with coconut ice cream, but vanilla ice cream works, too. Or, if you're a purist, just enjoy them hot from the pan.
This recipe is a great way to use up old bananas and kids love this treat.
Click Play to See This Thai Fried Banana (Kluai Khaek) Recipe Come Together
"My family loves anything fried so I was excited to make this "healthy" fried dish. It's a banana so it's somewhat good for you, right?! I love the addition of coconut flakes and I‘d probably add more next time I make this. They're best served warm so don't let them cool off for too long." —Carrie Parente
3/4 cup sunflower oil or other neutral frying oil, more as needed
2 to 4 regular bananas (or 6 to 8 mini sweet bananas)
1/4 cup all-purpose flour
1/4 plus 1/3 cup rice flour, more as needed, divided
1/4 cup cornstarch
1/4 teaspoon salt
3 tablespoons dried shredded unsweetened coconut, more as needed, divided
1/3 cup cold water
1/3 teaspoon baking soda
1 large egg
Few drops vanilla
Gather the ingredients.
Heat a wok or skillet with oil about 3/4 to 1-inch deep.
Meanwhile, prepare the bananas by peeling and slicing them in half. Then slice each section in half again, but lengthwise this time.
In a medium mixing bowl, place all-purpose flour, 1/4 cup of rice flour, cornstarch, salt, and 2 tablespoons of the shredded coconut and stir to combine.
In a measuring cup, mix together cold water with baking soda until dissolved and pour into bowl with flour mixture.
Add the egg and the vanilla. Stir well until fully combined.
Place remaining 1/3 cup rice flour in a separate, dry bowl and add remaining one tablespoon shredded coconut. Mix well and set next to the batter.
Dip banana pieces first in the batter, then gently dredge them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret to creating a crisp, rather than soggy, coating. (Depending on the size of your bananas, you might need to make more of this rice flour-coconut mixture.) You're now ready for frying.
Make sure the oil is hot (350 to 375 F). You can test it with a breadcrumb. If it sizzles and cooks within a few seconds, the oil is hot enough for frying.
Carefully place coated bananas in the hot oil. Fry approximately 1 minute per side, or until batter puffs up slightly and turns light- to medium-golden brown. Remove from heat and drain on paper towel.
Serve your fried bananas as soon as possible as is, or with a side of coconut or vanilla ice cream. For a fancier presentation, place them on a serving platter and sprinkle with confectioners' sugar.