Cavendish banana fritters with sesame seeds
Experience the perfect crunch of our special batter, made with grated coconut and fragrant toasted white sesame seeds, enveloping premium Cavendish bananas with a firm and tender texture. When fried to a golden brown, the creamy banana inside melts in your mouth, perfectly contrasting with the crunchy sesame and batter exterior. It’s an irresistible snack offering both natural sweetness and rich, creamy flavor.
- Difficulty level: Easy
- 30 minutes
Ingredient
- 3-4 Cavendish bananas, choose those that are starting to ripen (yellow peel but firm flesh).
- 1 cup of crispy batter mix
- ½ cup of rice flour
- ½ cup of rice flour
- ½ cup grated white coconut
- 3 tablespoons of roasted white and black sesame seeds
- 3 tablespoons of granulated sugar
- ½ teaspoon sea salt
- 2 tablespoons of lime water
- 1 liter of cooking oil
Detailed instructions
1. Preparing the Bananas
- Peel the Cavendish bananas and remove the fibrous strands.
- Slice lengthwise into 3-4 pieces per banana (Cavendish bananas are long and beautiful; slicing them lengthwise makes them look more premium and easier to eat).
- Let them rest in a dry place; do not soak them in water as this will prevent the batter from sticking.
- Combine the crispy frying flour, rice flour, sugar, and salt in a mixing bowl.
- Gradually pour in the coconut milk and lime water, using a whisk to mix until the batter is smooth and lump-free.
- Add the grated white coconut, white sesame seeds, and black sesame seeds, mixing until evenly distributed.
- Tip: Let the batter rest for about 15 minutes before frying. To allow the batter to penetrate and set.
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- Heat a pan over medium heat. Wait until the oil is very hot (test by dropping a little batter in; if it bounces off immediately, it’s ready).
- Dip the sliced bananas in the batter until completely coated, then carefully drop them into the pan.
- Do not overcrowd the pan with bananas, as this will lower the oil temperature and the bananas will absorb too much oil.
- Fry until the batter begins to set and turns a light yellow color, then carefully flip them over.
- Once the bananas are evenly golden brown and the oil sound is stable, increase the heat slightly for about 10 seconds before removing them to drain the excess oil.
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- Remove the bananas and place them on a wire rack to drain the oil (do not stack them while hot). (Because moisture will make the dough soft quickly)
- Arrange on a plate lined with banana leaves or decorative parchment paper.
Delicious Tips (Pro-Tips)
- Choosing Bananas: Cavendish bananas, if overripe, will release too much water, causing the batter to soften quickly and become excessively sweet. The best stage for frying is “yellow with a green stem.”
- Crispness: Lime water is key to achieving a crispy, airy batter with a beautiful color.
- Aroma: Mixing both types of sesame seeds is not only visually appealing but also provides a more complex aroma than using only one type of sesame.
แชร์สูตรอาหารนี้:
Please contact us for more information or to schedule a visit.
THE PLANTATION LAMPANG
22 Suan Pa Hansa Road, Wang Phrao Subdistrict, Ko Kha District, Lampang Province 52100
Contact number : 0-5421-7443
Email : support@suanpar.com
