D'Open Kitchen

COOKING FOR THE SOUL

Thai Banana fritter with sesame

Name: Thai Banana fritter with sesame
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 sweet plantains or 6 namwa bananas (see note); 40 gm shredded coconut (dried, fresh, or frozen (see note)); 70 gm cup rice flour; 50 gm cup sugar; 3 gm salt; 1/2 tsp baking powder; 1 1/2 Tbsp white sesame seeds (toasted); 80 ml cup of water; oil for frying

Recipe by

Trish yee

Alright, brace yourself for a taste bud party with my Thai Banana Fritters with Sesame recipe! These crispy goodies are like a tropical carnival in your mouth – seriously, it's a flavor explosion you won't wanna miss.

Picture this: ripe bananas coated in a sweet batter, fried to golden perfection, and then sprinkled with toasty sesame seeds. It's like the ultimate banana makeover, and trust me, you won't be able to resist.

The crunch as you bite into these fritters is pure satisfaction, and the hint of sesame takes it to a whole new level. They're like the life of the party, whether you're hangin' out with friends or just treating yourself after a long day.

So, get that frying pan ready and unleash your inner street food magician. These Thai Banana Fritters with Sesame are gonna make you the snack superstar of your crew – no doubt about it!

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Prep Time 15

Cook Time 20

Course Dessert

Cuisine Thai

Servings Pieces

Ingredients

2 sweet plantains or 6 namwa bananas see note
40 gm shredded coconut dried, fresh, or frozen (see note)
70 gm cup rice flour
50 gm cup sugar
3 gm salt
1/2 tsp baking powder
1 1/2 Tbsp white sesame seeds toasted
80 ml cup of water
oil for frying

Instructions

In a medium-sized mixing bowl, combine rice flour, sugar, toasted sesame seeds, salt, baking powder and shredded coconut. Add water and stir until well combined.
If using plantains, peel and cut them crosswise into 3 equal sections, then slice each section horizontally into 4 pieces. If using namwa bananas, peel and cut lengthwise into ¼-inch thick pieces.
Add about 1½ inches of oil to a pot and heat to about 325℉ (160℃). Dip the bananas into the batter and fry for about 5 minutes, until they are a deep brown colour. Maintain the frying temperature below 350℉ (175℃). When done, let drain on paper towel or a rack. Note: Based on your first batch, you can decide if you want a thicker or thinner coating by adding more flour or water.
Let bananas cool for several minutes before serving and the coating will crisp up once cooled.
Serve as soon as they are cool and crisp.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.