Thai Fried Bananas

Thai Fried Bananas

15 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
veggigoddess
Recipe by  veggigoddess

“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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Ingredients

Adjust Servings

Original recipe yields 20 servings

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Directions

  1. In a medium bowl, mix rice flour, tapioca, sugar, salt and coconut. Stir in water, a little at a time, and mix to form a thick batter.
  2. Peel the bananas and cut each lengthwise into 3 or 4 pieces. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
  3. Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.

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Reviews (15)

Rate This Recipe
sluensmann
40

sluensmann

Good desert. Tastes as good as my favorite Thai restaurant. Have to point one thing out. I saw some reviews that said the batter was to thin. I would say to them, please actually read the recipe. It clearly states to mix the ingredients and slowly add water until the batter is thick. If you are dense enough to just dump everything in the bowl. including the water, and not read the directions, then you deserve thin batter. Also, we are not talking about deep frying here. This recipe gives a nice, simple, coating of batter while letting the banana speak for itself. There is no reason to add a thousand calories to this recipe by making it with a thick coating of fried batter. I covered my finished product with cinnamon and honey and topped with reduced fat vanilla ice cream and fat free whip cream. This recipe is very simple and quick. It took me less than 10 minutes to produce the finished product. I left out the tapioca flour, as I didn't have it any on hand. I also had coconut water and fresh coconut available so I used those ingredients instead of what was suggested in the recipe. Thanks for sharing this recipe. It has been saved and will be made many times over.

Shel
34

Shel

I made these for a multicultural potluck at school. To make the recipe easier and cut down on costs i used instant pancake mix, substituting coconut milk for the water. I added the shredded coconut and a little lime zest to the prepared pancake mix, dipped the banana slices in the batter and fried. They came out wonderful. I served them with honey and lime wedges.

BLAKWDOW3
28

BLAKWDOW3

A fabulous recipe!! Even better fried with sesame seeds, and drizzled with honey when finished. Ice cream goes perfectly as well.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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