Thai Fried Bananas (Kluay Tod)

Instructions

1. 1

   In a Mixing Bowl, whisk together the All-Purpose Flour, Rice Flour, Unsweetened Coconut, Sesame Seeds, Granulated Sugar, Baking Powder, and Salt until evenly combined.

2. 2

   Add the Cold Water and Coconut Milk to the dry ingredients. Whisk until a smooth, thick batter forms — it should coat the back of a spoon. If it's too thick, add Water one tablespoon at a time. Let the batter rest for 5 minutes.

3. 3

   Peel the Bananas and cut each one in half crosswise, then cut each half lengthwise into 2 pieces (you'll have 4 pieces per banana, 16 total). You can also cut them into thick diagonal coins if you prefer a more rustic shape.

4. 4

   Pour the Neutral Oil into a deep, heavy-bottomed Pot or Wok to a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F. Use a Meat Thermometer for accuracy — oil that's too cool will make soggy bananas, and oil that's too hot will burn the batter before the banana warms through.

5. 5

   Working in batches of 4–5 pieces at a time, dip each Banana piece into the batter, letting any excess drip off for a second, then gently lower it into the hot Neutral Oil. Do not crowd the Pot.

6. 6

   Fry each batch for 3–4 minutes, turning the pieces once or twice with a Slotted Spoon or Tongs, until the batter is deep golden brown and crispy all over. Maintain the Neutral Oil temperature between 340–360°F throughout.

7. 7

   Remove the fried Bananas with a Slotted Spoon and transfer to a Wire Rack set over a Baking Sheet (or a plate lined with paper towels) to drain. Repeat with remaining banana pieces, allowing the Neutral Oil to return to temperature between batches.

8. 8

   Arrange the fried Bananas on a serving plate while still hot. Optionally drizzle with Honey, dust with Powdered Sugar, and scatter toasted Sesame Seeds over the top. Serve immediately for the best crunch.