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Sweet and crunchy Thai Fried Bananas, delicious eaten alone with a sprinkling of freshly grated coconut, covered with milk condensed or accompanied by ice cream! A typical Thai dessert also consumed as a snack that will captivate you! Prepared with a glutinous rice flour batter, it makes these pancakes light, crunchy on the outside and fluffy on the inside.
Thai Fried Bananas Kluay Tod
In Thailand, it’s common to find several food vendors on the street, selling snacks at all hours of the day. Among the various delicacies available we find fried bananas which are loved by young and old.
This fried banana dessert is called Kluay Tod or Klùey Tod. Kluay means banana, while Tod means fried. They are Thai bananas, small and tasty dipped in a batter prepared with water, coconut milk, glutinous rice flour, all-purpose flour or tempura flour. You can mix of all-purpose flour and starch in order to lighten the flour and get some crispy fried bananas.
In addition to these ingredients, fresh grated coconut, sesame seeds and sugar are added. According to the recipes you can also find, ingredients such as pandanus leaves, a particularly aromatic plant and even peanuts can be added to the batter. They are prepared on the spot from the small kiosks or carts that are found in the streets, immersed in large pans with boiling oil. They are eaten plain, with coconut milk or vanilla ice cream or with condensed milk.
Thai Fried Bananas Recipe Preparation
The preparation of this, Thai Fried Bananas, is really simple to replicate at home. After weighing and preparing all the ingredients for the batter, I incorporated the flours, I used that of glutinous rice and a mix of all-purpose flour and potato starch, sugar, salt, and yeast. Once mixed, I poured a little at a time, mixing the coconut milk. This batter is quite thick so that it sticks to the bananas without having to flour them. Obviously, it should not be too thick and for this you pour the water a little at a time until you get the right consistency.
Once I got a smooth and creamy batter I added the fresh grated coconut, if you can’t find it you can always use the dehydrated one and the sesame seeds.
Ready the batter, I peeled and cut the bananas. I used normal bananas instead of Thai ones, but yellow plantains are fine too. First, I cut them in half and then in 3 slices to get pieces the size of a mini banana. In the meantime, I heated the oil, once hot I dipped the bananas 2/3 pieces at a time in the batter and then put to fry until you get a nice golden bananas fritter on both sides.
The batter you prepare with the quantities marked is enough to fry 12 bananas, if you don’t use it all immediately, it will keep well in the fridge for a couple of days. To reuse it, however, you will have to rehydrate it, because the glutinous rice flour and also the starch have a high absorption power. Then add water or coconut milk until you get the initial consistency. Or half the quantities for 6 bananas. But now, let’s go make our delicious Thai fried banana dessert.
Thai Fried Bananas Kluay Tod
- 12 Bananas
- 250 g Glutinous Rice Flour
- 250 g All Purpose Flour
- 1 tsp Baking Powder
- 250 ml Coconut Milk
- 200 ml Water
- ½ tsp Salt
- 50 g White Sesame Seeds
- 50 g Caster Sugar
- 200 g Coconut Pulp fresh grated
- 1 l Sunflower Oil for frying
- q.s. Condensed Milk
- Clean and cut each banana, if you use regular bananas cut them in half and then slice them long to make them about the size of a mini banana.
- Put the flours, baking powder, salt, and sugar in a bowl and start pouring the coconut milk. Stir with a whisk, then start pouring the water a little at a time to get a firm but creamy batter, neither too liquid nor too thick.
- Add the other ingredients, mixing the batter well.
- Heat the oil in a pan and let it get to about 200 °C. Dip each slice of banana and then place it in the oil, and fry it until it turns golden.
- Once ready, put it to drain on a wire rack or on absorbent paper.
- Serve them sprinkled with grated coconut or condensed milk, alone or accompanied by ice cream.
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