泰式炸香蕉（Kluay Tod）
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.
