泰式炸香蕉（Kluay Tod）

Name: 泰式炸香蕉（Kluay Tod）
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 杯 通用面粉; 0.25 杯 米粉; 2 汤匙 椰丝 未加糖、干制; 1 汤匙 芝麻 白色或混合; 混合芝麻; 2 汤匙 白砂糖; 0.5 茶匙 泡打粉; 0.25 茶匙 盐; 0.75 杯 水 冷水; 2 汤匙 椰奶; 4 根 成熟香蕉 恰到好处成熟，不过熟；已去皮; 3 杯 中性油 植物油、菜籽油，用于炸; 菜籽油; 向日葵油; 2 汤匙 蜂蜜 用于淋; 1 汤匙 糖粉 用于撒; 2 汤匙 烘烤芝麻 用于装饰

甜点35 分钟4 份简单

关于此食谱

香脆、金黄、甜蜜诱人——泰式炸香蕉（Kluay Tod）是一种备受喜爱的泰国街头美食，由成熟香蕉片裹上清淡的椰子芝麻面糊，然后深炸至完美酥脆。面糊炸得香酥可口，而香蕉内部保持软软的焦糖化口感。热食时淋上蜂蜜或配上一勺香草冰淇淋，这道菜简单到可以作为平日甜点，却精致到足以招待客人。

步骤说明

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
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
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
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
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
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
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
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.

泰式炸香蕉（Kluay Tod）

甜点35 分钟4 份简单

关于此食谱

步骤说明

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
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
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
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
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
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
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
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.