Thai Fried Bananas (Kluai Khaek)

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.