Thai fried bananas, known as Kluay Tod, are a popular Thai snack made by coating bananas in a crisp batter and frying them until golden. The bananas become warm and soft inside, while rice flour helps create a light, crunchy coating.
Shredded coconut and sesame seeds add extra texture and a nutty flavor to the batter. Kluay Tod is best served hot, shortly after frying, when the outside is at its crispiest.
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Thai Fried Bananas (Kluay Tod)
Thai fried bananas (Kluay Tod) with a crispy rice flour batter, sesame seeds, and coconut. A traditional Thai street food dessert that\'s sweet, crunchy, and delicious.
Ingredients
Equipment
Mixing bowl
Frying Pan
Cooking Instructions
- Peel the bananas and slice them in half lengthwise.
- In a large bowl, combine rice flour, all-purpose flour, cornstarch, sugar, baking powder, and salt.
- Stir in the shredded coconut and sesame seeds.
- Gradually whisk in the cold water until a smooth batter forms.
- Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Dip each banana slice into the batter, coating it completely.
- Carefully place the coated bananas into the hot oil.
- Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm.
Nutrition
Notes
• Use ripe but still firm bananas. Very soft bananas can become difficult to coat and may break apart while frying.
• Keep the water cold when mixing the batter. Avoid overmixing; mix just until the batter is smooth.
• Rice flour helps give the coating its crisp texture, while shredded coconut and sesame seeds add extra crunch and flavor.
• Keep the frying oil close to 350°F (175°C). Oil that is too cool can make the coating greasy, while excessively hot oil can brown the outside before the banana is heated through.
• Serve the fried bananas immediately for the best crisp texture.