Banana Fritters

Name: Banana Fritters
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 4 servings
Cuisine: Thai Menu
Ingredients: Ripe Plantains — 3; Rice Flour — 115 g; Sugar — 50 g; Baking Powder — ½ tsp; Salt — ½ tsp; Shredded Coconut — 30 g; Toasted Sesame Seeds — 1½ tbsp; Water — 80 ml

'Gluay Kag' are delightful Thai-style fried banana fritters, boasting a wonderfully light, crispy, and golden-brown batter. Infused with nutty coconut and toasted sesame seeds, these fritters offer a perfect balance of crispy texture and natural, honey-like sweetness from the ripe plantains. Traditionally enjoyed as a snack in Thailand, this quick and simple recipe brings the essence of authentic Thai street food directly into your home kitchen.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 4

Notes:

Choose plantains that are black or very dark skinned for the sweetest result, as they contain less starch and more natural sugars than greener plantains.

Rice flour is the key to achieving the signature crispy, light texture; it is gluten-free and creates a delicate, non-absorbent batter.

Rehydrating dry shredded coconut with hot water before adding it to the batter ensures it remains moist and integrates beautifully throughout.

Frying at a lower temperature, ideally between 150°C and 160°C, allows the batter sufficient time to crisp up and dry out before the sugars begin to brown too quickly.

The batter should be thick enough to cling to the plantain slices but not so thick that the final fritter resembles a heavy, bread-like doughnut.

Prepare Plantains
Cut the ends off the plantains, peel the skin by running a knife along the side, then slice each plantain into thirds crosswise and quarter each piece lengthwise into thick, uniform strips.

Prepare Batter
Whisk together the rice flour, sugar, baking powder, salt, and rehydrated shredded coconut in a mixing bowl until well combined.

Mix Batter
Add water gradually to the dry ingredients, stirring to create a smooth, thick batter that is thin enough to coat the plantain slices evenly but thick enough to cling.

Add Sesame Seeds
Stir in the toasted sesame seeds to the batter, ensuring an even distribution throughout for added nutty aroma and flavour.

Fry Fritters
Heat vegetable oil to between 150°C and 160°C, dip each plantain strip into the batter to coat, and carefully lower into the hot oil, frying for 4 to 5 minutes until a deep, rich brown colour is achieved.

Drain and Serve
Remove the fried fritters using a spider strainer, drain on paper towels or a cooling rack, and serve hot or warm.