We discovered this gem during our recent trip to Thailand. Every afternoon, our driver Chaiwat Busantia would pick up a pack of Kluay Kaek from the street vendor. He insisted that we have a bite and we were hooked the moment we tasted it. It was dynamite. Crunchy crust, sweet and soft inside, all in one bite. After the AHA banana fritter moment, we had it almost every day in the evening during the trip. The vendors would just come running between cars in the signal with bags of Kluay Kaek and it will all be sold in minutes. They bring them hot. It was a sight to watch. Its such a popular snack in Thailand.
Its very similar to our own Pazham pori. I think every asian country has a version of banana fritter. The Thai Banana Fritters, Kluay Kaek is made in a rice flour batter and the addition of sesame seeds and coconut gives a nice texture to the fritters. Some recipes use black sesame seeds while some recipes use white sesame seeds. Kluay Kaek is a perfect evening snack and we loved it so much. So next time you are in Thailand, pick one of the Kluay Kaek bags and enjoy!
Thai banana fritters is made with the small and firm numwah bananas. Its important that the bananas are ripe but firm. Do not use the regular bananas. They will become into a mush in oil when cooked. A very good substitute for these bananas would be to use ripe plantains ( Nendaram Pazham ). You will need a banana that will hold up its shape without disintegrating in oil. If you are using the small banana variety, do not use the really ripe ones which are soft. Use firm bananas.
Take a bowl and add in the rice flour, maida (all purpose flour), coconut, sugar, baking soda, salt and the sesame seeds. I have used black sesame seeds today. Add in the water and whisk well to make a smooth batter. The batter should nicely coat the bananas when dipped.
Cut the peeled bananas into two. If using plantain, Cut the top and the bottom of the plantain. Cut the plantain into half and peel the skin. Cut the peeled plantain into quarter inch strips. set aside.
Heat oil in a pan to deep fry. When the oil is hot, dip the bananas in the batter and gently place in the hot oil.
Fry the bananas / plantains until slightly golden on both sides.
Serve hot immediately. Its crisp and juicy when its hot! Its banana love in a big bite!
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Thai Banana Fritters, Kluay Kaek, Thai Street food
Recipe for Thai Banana Fritters. Popular street food of Thailand, fried bananas – Kluay Kaek. Deep fried crispy bananas. Step by step pictures.
- Total Time: 20 mins
- Yield: 12 fritters 1x
Ingredients
- 3 Ripe Plantains or 6 small firm thai bananas
- 1/2 Cup Rice flour
- 1 cup maida (all purpose flour)
- 2 Tablespoon Sugar
- 2 Tablespoon desiccated coconut
- 1 teaspoon black sesame seeds
- a pinch of baking soda
- 1/2 teaspoon salt
- 1/2 cup water (*see notes)
Instructions
- Take a bowl and add in the rice flour, maida, coconut, sugar, baking soda, salt and the sesame seeds. Add in the water and whisk well to make a smooth batter. The batter should nicely coat the bananas when dipped.
- Cut the peeled bananas into two. If using plantain, Cut the top and the bottom of the plantain. Cut the plantain into half and peel the skin. Cut the peeled plantain into quarter inch strips. set aside.
- Heat oil in a pan to deep fry. When the oil is hot, dip the bananas in the batter and gently place in the hot oil.
- Fry the bananas / plantains until slightly golden on both sides.
Notes
Desiccated coconut can be substituted with fresh shredded coconut too!
If the batter is really thick, add a tablespoon of water at a time to dilute.
#DO NOT use regular ripe bananas. They will become into a mush and will stick in oil.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Thailand
Thank you for receipts, it is my favorite snack.
Thank you!
One doubt..can we do the same but baking
Never tried baking.
Very useful nd interesting recipes… U have in this blog… Am vry happy to see kongu recipes here… awesome work
Thanks Mala.