About this recipe:Try this Asian twist on regular banana fritters with sesame seeds and coconut. These are best served hot, but chances are they'll be gone before they have a moment to cool down. My kids request these all the time and I've started buying glutinous rice flour regularly just for this recipe!
100 g glutinous rice flour
100 g freshly grated coconut or 60 g desiccated coconut
60 g sugar
1¼ tablespoon sesame seeds
60 ml coconut milk
Oil, for deep frying
Ice cream, to serve
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Method Prep:10min › Cook:10min › Ready in:20min
Place the flour, coconut, sugar, sesame seeds, coconut milk, and 60ml water in a bowl. Whisk to a smooth batter (add more water if the batter is too thick).
Peel the bananas and cut them in half lengthways (cut each banana in half crossways if they are too large).
Fill a deep saucepan one-third full of oil and heat to 180°C (until a cube of bread browns in 15 seconds). Dip each piece of banana in the batter, then drop gently in the hot oil. Cook in batches for 4-6 minutes, or until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. Serve hot with ice cream.