Ingredients
Batter + Fruit
- 30 Thai bananas or very ripe plantains
- 3 cups rice flour
- 3/4 cup tempura flour
- 1/2 cup shredded coconut
- 2 cups ice-cold water
- 1/3 cup full-fat coconut milk
- 2 tbsp sesame seeds
- 1/2 cup white sugar
- Neutral oil for frying
Vegan Thai Fried Bananas
Crispy fried bananas with coconut batter and sesame for a Thai-inspired dessert finish.
Yield: 30 bananas / small pieces
Style: Vegan dessert
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook Method
- Whisk rice flour, tempura flour, shredded coconut, sugar, and sesame seeds in a large bowl.
- Slowly whisk in ice-cold water, then coconut milk, until a smooth batter forms.
- Slice each banana into 3 thin pieces.
- Dip banana slices in batter until fully coated.
- Heat oil over medium-low heat and fry in batches until golden and crisp.
- Drain well before serving.
Finish + Service
- Keep batter dairy-free and egg-free.
- Serve hot for best crispness.
- Optional pairing: vegan coconut ice cream.
Holding / Reheat / Catering Notes
- Verify every ingredient label before making a vegan claim.
- Prevent cross-contact with dairy, egg, meat, seafood, and honey where relevant.
- Hold and garnish separately when texture matters.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.