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. 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.