COCONUT FRIED BANANAS

These deliciously sweet treats are a favourite with children and adults alike. In Thailand, you will find them on sale from portable roadside stalls and markets at almost every hour of the day and night.

Serves :

Preparation Method :

Sift the flour, bicarbonate of soda, and salt into a large bowl.
Stir in the granulated sugar and the egg, and whisk in just enough of the water to make quite a thin batter.
Whisk the coconut or sesame seeds into the batter so that they are evenly distributed.
Peel the bananas. Carefully cut each one in half lengthways, then in half crossways to make 16 pieces of about the same size. Do not do this until you are ready to cook them because, once peeled, bananas will quickly discolour.
Heat the oil in a karahi, wok, or deep fryer to a temperature of 190°C / 375°F, or until a cube of bread, dropped in the oil, browns in about 45 seconds.
Dip the banana pieces in the batter and then gently drop a few into the oil.
Deep-fry until golden brown, then lift out and drain well on kitchen paper.
Cook the remaining banana pieces in the same way.
Decorate with sprigs of fresh mint and serve immediately with honey, if using.

INGREDIENTS

125 grams plain (all-purpose) flour
½ teaspoon bicarbonate of soda (baking soda)
Pinch of salt
2 tablespoons granulated sugar
1 egg, beaten
100 ml water
2 tablespoons desiccated (dry unsweetened shredded) coconut or 1 tablespoon sesame seeds
4 firm bananas
Cooking oil, for deep-frying
Fresh mint sprigs, to decorate
2 tablespoons dear honey, to serve (optional)