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 firm, ripe bananas so they hold their shape during frying.
• Rice flour gives Kluay Tod its signature crispy texture.
• Shredded coconut and sesame seeds are traditional additions that add extra crunch.
• Best served immediately while hot and crispy.
• Rice flour gives Kluay Tod its signature crispy texture.
• Shredded coconut and sesame seeds are traditional additions that add extra crunch.
• Best served immediately while hot and crispy.