Thai Banana Fritters

    35 min

    This gluten-free dessert is delicious! A light and crispy coconut batter encases a soft and sweet banana filling. Enjoy with coconut ice cream or drizzled with honey or golden syrup.

    28 people made this

    Serves: 20 

    • 125g white rice flour
    • 4 tablespoons tapioca flour
    • 2 tablespoons caster sugar
    • 1 teaspoon salt
    • 45g desiccated coconut
    • 300ml water
    • 10 bananas
    • 750ml oil for frying

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a medium bowl, mix rice flour, tapioca, sugar, salt and coconut. Stir in water, a little at a time and mix to form a thick batter.
    2. Peel the bananas and cut each lengthways into 3 or 4 pieces. Heat oil in deep fat fryer or deep wok to 190 degrees C.
    3. Completely coat each banana in batter, then fry in hot oil until golden. Drain on kitchen towels. Serve immediately.


    If your local supermarket doesn't stock tapioca flour, you can find it in Chinese/Oriental speciality shops or online.

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    Reviews in English (17)


    Good desert. Tastes as good as my favorite Thai restaurant. Have to point one thing out. I saw some reviews that said the batter was to thin. I would say to them, please actually read the recipe. It clearly states to mix the ingredients and slowly add water until the batter is thick. If you are dense enough to just dump everything in the bowl. including the water, and not read the directions, then you deserve thin batter. Also, we are not talking about deep frying here. This recipe gives a nice, simple, coating of batter while letting the banana speak for itself. There is no reason to add a thousand calories to this recipe by making it with a thick coating of fried batter. I covered my finished product with cinnamon and honey and topped with reduced fat vanilla ice cream and fat free whip cream. This recipe is very simple and quick. It took me less than 10 minutes to produce the finished product. I left out the tapioca flour, as I didn't have it any on hand. I also had coconut water and fresh coconut available so I used those ingredients instead of what was suggested in the recipe. Thanks for sharing this recipe. It has been saved and will be made many times over.  -  06 Apr 2010  (Review from Allrecipes US | Canada)


    I made these for a multicultural potluck at school. To make the recipe easier and cut down on costs i used instant pancake mix, substituting coconut milk for the water. I added the shredded coconut and a little lime zest to the prepared pancake mix, dipped the banana slices in the batter and fried. They came out wonderful. I served them with honey and lime wedges.  -  04 Aug 2008  (Review from Allrecipes US | Canada)


    A fabulous recipe!! Even better fried with sesame seeds, and drizzled with honey when finished. Ice cream goes perfectly as well.  -  18 Mar 2002  (Review from Allrecipes US | Canada)