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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 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 white 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.
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