Deep-Fried Bananas

Name: Deep-Fried Bananas (Gluay Kaek Tort)
Cuisine: Thailand
Ingredients: 100 g (1 cup/4 oz) rice flour; Pinch salt; 100 g (4 oz) fresh coconut, grated; 50 g (2 oz) white (granulated) sugar; 1 tablespoon sesame seeds; 125 mL (½ cup/4 fl oz) water; 5 sugar or ladies fingers (small sweet) bananas, peeled; 5 sugar or ladies fingers (small sweet) bananas, peeled; 1 L (4 cups/1¾ pt) safflower oil for deep-frying

Gluay Kaek Tort

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

IN ALL THE MARKETS throughout Thailand, there are huge woks filled with boiling oil that are used to deep-fry bananas. Perhaps the most delicious part of the dessert is the batter — some Thais buy this just for the fried batter! Indulgent but delicious.

Ingredients

100 g (1 cup/4 oz) rice flour
Pinch

Asia
Thailand
Dessert
Vegan
South East Asia

Method

Sift the flour with the salt into a bowl. Stir in the coconut, sugar and sesame seeds and whisk in the water. Allow to stand for 5 minutes. The batter should coat the bananas easily. If it is too thick add another 30 mL (2 tablespoons) of water.

Slice the bananas lengthways, dip into the batter and deep-fry, a few slices at a time, in a wok half-filled with oil over a medium heat. Remov