Thai bananas are coated in tapioca and coconut and deep fried for a lightly sweet Asian-inspired treat.
INGREDIENTS (for 2 servings):
- 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
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.
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).
Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.