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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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This is one of my favorite recipes. I have it every time I go to a Thai restaurant topped with coconut ice cream or drizzled with honey. If you have never tried it, now is the time, it's so good! I use Nam, a variety of banana which can be found at most Asian Markets. You can also use sweet potatoes in this recipe. Ingredients:
3/4 cup rice flour |
1/4 cup tapioca flour |
2 tablespoons white sugar |
1 teaspoon salt |
1/2 cup shredded coconut |
1 1/4 cups water |
10 bananas |
3 cups oil (for frying) |
Directions:
1. In a medium bowl, mix rice flour, tapioca, sugar, salt and coconut. Stir in water, a little at a time, and mix to form a thick batter.
2. Peel the bananas and cut each lengthwise into 3 or 4 pieces. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
3. Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.
4. Serve with Coconut Ice Cream (vanilla ice cream with honey will do if coconut ice cream is not available).
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