Thai fried bananas or Kluay khaek is a Thai version of Kerala pazham pori. It is one of the most popular snacks in Thailand.
Thai fried bananas are made with ripe namwah bananas, a small banana variety. Ripe plantain (ethappazham) would be a good substitute to make these fritters.
- 5 numbers Ripe namwah banana
- 1/2 cup Fine rice flour
- 1/4 cup Plain flour
- 1/4 cup Grated coconut fresh or frozen
- 1 1/2 tablespoons White sesame seeds
- 3 tablespoons Sugar
- 1/2 teaspoon Baking powder
- 1/2 - 3/4 cup Water
- Salt 1 pinch
- Oil For deep frying
- In a bowl, combine rice flour, plain flour, grated coconut, white sesame seeds, sugar, baking powder, and salt. Add water and mix well to form a thick batter. Keep aside the batter for 10 minutes.
- Peel and slice the bananas into thin slices. (I sliced them lengthwise into 3 pieces)
- Dip the sliced bananas in the batter and coat them evenly.
- Deep fry the banana slices on both sides until golden brown. Transfer to a paper towel to drain off excess oil. Serve hot.
- NOTE - Do not use overripe bananas as they absorb too much oil and tend to become mushy while frying.
- If you are using plantains (ethapazham), 2 large-sized ones would be enough for this recipe. Peel and cut them into 2 equal sections and slice each section lengthwise into 4 pieces.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
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