Fried bananas are a popular dessert and snack food in Thailand and throughout Southeast Asia. The dish is more often known as goreng pisang in Malaysia, Indonesia, Singapore, and surrounding countries.
It's difficult to make fried bananas as good as those sold by street food vendors in Thailand and elsewhere. That said, this recipe is as close as it can get. It gets rave reviews from Thai and Singaporean taste testers. It can be served with coconut ice cream, but vanilla ice cream works too, or just enjoy them hot from the pan.
Ingredients
2 to 4 regular bananas
1/4 cup all-purpose flour
1/2 cup rice flour
1/4 cup cornstarch
1/4 teaspoon salt
3 tablespoons dry shredded unsweetened coconut
1/3 cup cold water
1/3 teaspoon baking soda
1 large egg
Few drops vanilla
3/4 cup sunflower oil
Directions
Place oil to a depth of 3/4 to 1-inch into a small skillet or wok and heat.
Meanwhile, prepare the bananas by peeling and slicing them in half. Then slice each section in half again, but lengthwise this time.
In a medium mixing bowl, place all-purpose flour, 1/4 cup of rice flour, cornstarch, salt, and two tablespoons of the shredded coconut and stir to combine.
In a measuring cup, mix together cold water with baking soda and pour into bowl with flour mixture. Add the egg and the vanilla. Stir well to create a smooth batter.
Place remaining 1/3 cup rice flour in a separate, dry bowl and add remaining one tablespoon shredded coconut. Mix well and set next to the batter.
Dip banana pieces first in the batter, then gently dredge them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret to creating a crisp (rather than soggy) coating. Your bananas are now ready for frying.
Carefully place coated bananas in the hot oil. Fry approximately one minute per side, or until batter puffs up slightly and turns light to medium golden-brown. Remove from heat and drain on paper towel.
Serve your fried bananas as soon as possible as is or with a side of coconut or vanilla ice cream on the side. For a fancier presentation, place them on a serving platter and sprinkle with confectioners' sugar.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’sAmerica’s Best Cookcompetition, and a celebrity chef onKitchen Infernoand NBC’sFood Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successfulSeven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.
