Thai banana fritters

October 4, 9:48 AMChicago Food ExaminerRebecca Wheeler

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Serving banana fritters/Photo by Rebecca Wheeler 

My first love in cooking is Southeast Asian. I teach a lot of Thai cooking classes, and students often ask what my favorite Thai restaurant is. I do have an all-time favorite, everything is amazing recommendation. The only problem? It’s in Bloomington Indiana. I know, it doesn’t sound like a hot bed for great ethnic eats. But trust me, this is authentic Thai cooking with heart. The cooks in the back squat over granite mortars, pounding spice pastes, and a huge kaffir lime tree grows by the kitchen window. Still, I am not expecting you to drive 4 hours for the best Thai food in the Midwest. So here I’d like to share the only written recipe I’ve ever had access to from Siam House. It was printed in Bon Appetit in 2001, and is a popular dessert at the restaurant. It’s quite easy to prepare and the batter can be made in advance. You do need to fry the bananas at the last minute, for maximum crispiness. Be sure to use a deep fry thermometer, frying temperatures fluctuate even with a heavy pan and steady flame-you could drive yourself mad trying to fry without one. I serve this with Haagen- Dasz vanilla and some good farmer’s market honey that I warm first in the microwave. If you’re making a Thai meal for friends and family, or any Asian inspired meal, this is a crowning glory.

Banana Fritters with Honey and Ice Cream

Makes 6 servings.

1 cup warm water (105°F to 115°F)
1 large egg
2 tablespoons vegetable oil
1 teaspoon dry yeast
1 cup all purpose flour
1/2 cup sweetened shredded coconut
1 tablespoon sesame seeds
1/4 teaspoon ground nutmeg

4 large bananas

Vegetable oil (for frying)
Honey
Vanilla ice cream

Whisk 1 cup warm water, egg, and 2 tablespoons oil in large bowl to blend. Add yeast, then flour, whisking until smooth. Cover and let stand at room temperature until batter has almost doubled in volume, about 2 hours. Stir in coconut, sesame seeds, and nutmeg. Cut bananas on deep diagonal into eighteen 1/2-inch-thick slices. (Reserve any remaining bananas for another use.) Add banana slices to batter; stir gently to coat. (Can be prepared up to 1 day ahead. Cover and chill.)

Pour vegetable oil into heavy medium saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F. Insert fork into 1 banana slice and transfer to oil. Repeat with 5 banana slices. Fry until crisp and golden on all sides, about 3 minutes. Using slotted spoon, transfer fritters to paper-towel-lined plate to drain. Repeat with remaining bananas in 2 more batches. Divide fritters among 6 plates. Drizzle with honey and serve warm with ice cream.

Note: The batter and bananas can be prepared ahead of time, leaving only the frying to do at the last minute.

Bon Appétit
R.S.V.P.
September 2001
Wemonrat Pok
Siam House, Bloomington, IN