Thai-Style Coconut Banana Fritters

Whisk the rice flour, sugar, salt, and shredded coconut together in a medium mixing bowl.

Gradually pour in the water while whisking until you achieve a thick, pancake-like batter that clings to a spoon.

Peel the bananas and slice them into 2cm thick rounds, then fold the slices gently into the batter to coat them thoroughly.

Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 175°C.

Carefully drop spoonfuls of the batter-coated banana into the hot oil, ensuring they do not touch.

Fry for 4 to 5 minutes, turning once, until the fritters are deep golden brown and the exterior is crisp.

Remove the fritters with a slotted spoon and drain them on a wire rack or paper towels for 2 minutes before serving hot.