Thai Fried Bananas

Name: Thai Fried Bananas
Prep time: 15 min
Total time: 15 min
Yield: 20 serving(s)
Ingredients: 3/4 cup rice flour; 1/4 cup tapioca flour; 2 tablespoons white sugar; 1 teaspoon salt; 1/2 cup shredded coconut; 1 1/4 cups water; 10 bananas; 3 cups oil (for frying)

Submitted by ncmysteryshopper

"This is one of my favorite recipes. I have it every time I go to a Thai restaurant topped with coconut ice cream or drizzled with honey. If you have never tried it, now is the time, it's so good! I use Nam, a variety of banana which can be found at most Asian Markets. You can also use sweet potatoes in this recipe."

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photo by Olga Botnar

Ready In:: 15mins
Ingredients:: 8
Serves:: 20

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Reviews

I love having these when I am at a Thai restaurant with coconut ice cream. I have found this same recipe online; however, I noticed you didnâ€™t post the addition of 1/2tsp of baking powder which I used. I too couldnâ€™t find tapioca flour at my Asian market so I used tapioca starch which I have read is pretty similar. I used 1/4 cup of brown sugar and used only 1cup of coconut milk instead of the water for added flavor. The thickness of the batter was perfect with only one cup. I would suggest starting with 3/4 of a cup and going from there. Make sure the oil is hot but not too hot or your batter will burn before the inside is cooked. My husband and I really enjoyed these, thanks for posting.

mamadelogan
These were good, like S./Central American fried bananas, but chewy. The batter gets crisp, but rice flour gets INCREDIBLY sticky. :) Don't pull these out before they are good and GOLDEN with little bits of BROWN - otherwise you have inedible glop. Ask me how I know. :) Thanks for posting a yummy dessert for my Thai dinner. Made for ZWT4.

CraftScout
This was GREAT. I used almond flour instead of tapioca since I couldn't find any at my local market. This gave it a delightfully nutty flavor that really complimented the coconut well. To make the recipe "healthier", I didn't deep fry - I just browned/crisped a bit in enough olive oil to coat the bottom of my wok. Served with almond and pecan soy ice cream. LOVELY.

kellymbrown
Not enough stars for this one! It tastes like a cross between a churro, sesame ball, and bananas foster. My batter came out thin so I added some extra rice flour and tapicoca. I could not find tapioca flour anywhere so i used tapioca starch which I found at an asian market. I served it with a small scoop of frozen low-fat whipped topping, because it is what I had on hand and sprinkled the top with toasted coconut. You won't be disappointed with this one!

Stephanie Y.

Tweaks

I love having these when I am at a Thai restaurant with coconut ice cream. I have found this same recipe online; however, I noticed you didnt post the addition of 1/2tsp of baking powder which I used. I too couldnt find tapioca flour at my Asian market so I used tapioca starch which I have read is pretty similar. I used 1/4 cup of brown sugar and used only 1cup of coconut milk instead of the water for added flavor. The thickness of the batter was perfect with only one cup. I would suggest starting with 3/4 of a cup and going from there. Make sure the oil is hot but not too hot or your batter will burn before the inside is cooked. My husband and I really enjoyed these, thanks for posting.

mamadelogan

RECIPE SUBMITTED BY

ncmysteryshopper

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! 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