Thai-Style Coconut Banana Fritters
Crispy, golden-fried banana bites encased in a sweetened coconut and rice flour batter.
Recipe Author
Riff Kitchen@riffkitchen
Thai-Style Coconut Banana Fritters
Crispy, golden-fried banana bites encased in a sweetened coconut and rice flour batter.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 10 cook
- 20 min
- servings
- 4
- effort
- Medium
Chef's note
The combination of rice flour and shredded coconut creates an authentic, glass-like crunch that contrasts perfectly with the creamy, hot banana center.
Method
7 steps · tap one to tick it off
Tips
Keep the oil near 180°C. Use a thermometer and fry a few at a time. Too cool and the rice flour batter soaks up oil; too hot and it browns before the banana softens.
Use bananas with some brown spots. Ripe bananas turn soft and sweet in the few minutes of frying. Green-tinged ones stay starchy and chalky.
Drain the fritters on a wire rack. On paper towels the undersides steam soft. A rack lets air under them, so the coconut crust stays crisp until you serve.
Swaps
No rice flour? All-purpose flour gives a softer, breadier coating. A spoonful of cornstarch in it brings back some crispness.
No shredded unsweetened coconut? Sweetened shredded coconut, with the sugar cut by half.
No vegetable oil? Peanut or canola oil, which also handle frying heat.
Storage
Fridge: Best eaten the day it is made. The fritters soften within an hour; a hot oven brings back only some of the crunch.
Freezer: Not worth freezing: the fried batter turns soft and oily on thawing.
Reheat: On a rack in a 200°C oven for about 5 minutes, until crisp and steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Chef's note
The combination of rice flour and shredded coconut creates an authentic, glass-like crunch that contrasts perfectly with the creamy, hot banana center.
Instructions
Follow the steps to perfection.
Tips
Keep the oil near 180°C. Use a thermometer and fry a few at a time. Too cool and the rice flour batter soaks up oil; too hot and it browns before the banana softens.
Use bananas with some brown spots. Ripe bananas turn soft and sweet in the few minutes of frying. Green-tinged ones stay starchy and chalky.
Drain the fritters on a wire rack. On paper towels the undersides steam soft. A rack lets air under them, so the coconut crust stays crisp until you serve.
Swaps
No rice flour? All-purpose flour gives a softer, breadier coating. A spoonful of cornstarch in it brings back some crispness.
No shredded unsweetened coconut? Sweetened shredded coconut, with the sugar cut by half.
No vegetable oil? Peanut or canola oil, which also handle frying heat.
Storage
Fridge: Best eaten the day it is made. The fritters soften within an hour; a hot oven brings back only some of the crunch.
Freezer: Not worth freezing: the fried batter turns soft and oily on thawing.
Reheat: On a rack in a 200°C oven for about 5 minutes, until crisp and steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix