Thai fried bananas or Kluay khaek is a Thai version of Kerala pazham pori. It is one of the most popular snacks in Thailand.
CourseThai Recipes
CuisineThai
Servings
4servings
Servings
4servings
Ingredients
5numbersRipe namwah banana
1/2cupFine rice flour
1/4cupPlain flour
1/4cupGrated coconutfresh or frozen
1 1/2tablespoonsWhite sesame seeds
3tablespoonsSugar
1/2teaspoonBaking powder
1/2 – 3/4cupWater
Salt1 pinch
OilFor deep frying
Instructions
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.