In Thailand, gluay khaek is a fried banana snack that is sort of like a fritter.
The bananas come out of the oil with a browned crunchy shell and soft, almost custardy insides.
You really can’t eat just one.
Which is why you’ll use up all those extra bananas before you know it.
How to make Thai fried bananas (gluay khaek)
1.
Pour a neutral frying oil into a deep pot.
You only need about an inch to an inch and a half of oil.
Heat it on medium-low heat until it reaches 350F.
You want to keep the oil in a range from 350F to 375F.
(Either toasted or un-toasted sesame seeds will work fine.)
Stir it all together with a rubber spatula to blend the dry ingredients.
Pour in the water and stir it until the batter is well combined.
The batter should be loose, but still coat the back of a spoon.
It shouldnt be thick like brownie batter.
If you feel its too thick, add a spoonful of water and assess the consistency from there.
Dunk the naners
Peel your bananas and slice them on a deep bias to make thick slices.
Aim for one inch thick by two inches long, but just work with whatever the banana size allows.
Thicker is better than too thin.
If theyre too thin they could break up in the batter.
Put a few slices in the bowl and use a spoon to cover them in batter.
Fry them
Once your oil is hot, you’re free to start frying.
These sweet Thai fried banana bites are absolutely irresistible.
The crunchy sesame and coconut-dotted shell gives way to an utterly silky banana center.
Pour one to two inches of oil into a pot for frying.
Heat it over medium-low to 350F.
Add the water and stir to combine.
Slice the bananas on a bias to make pieces about the size of your thumb.
Roughly one inch thick by two inches long, if the banana allows it.
Dunk the banana slices into the batter, use a spoon to help coat the pieces.
The gluay khaek should be well-browned on all sides.
Drain the fried bananas on a wire cooling rack for a few minutes before serving.
