Description
Golden fried plantain slices coated in a light coconut sesame batter, crisp on the outside and tender inside.
Ingredients
Scale
- 3 medium ripe plantains, peeled and sliced diagonally into 1/2 inch pieces
- 1/2 cup rice flour
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon sesame seeds
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup cold water, plus 1 to 2 tablespoons if needed
- 3 cups neutral oil for frying
Instructions
- Heat the neutral oil in a deep skillet or heavy pot to 350°F and set a wire rack over a tray.
- In a mixing bowl, whisk together rice flour, all-purpose flour, shredded coconut, sesame seeds, sugar, salt, and baking powder.
- Add cold water and stir until a thick but dip-able batter forms.
- Dip each plantain slice into the batter, letting excess drip back into the bowl.
- Fry in small batches for 2 to 3 minutes per side, turning once, until deep golden and crisp.
- Transfer fried plantains to the wire rack and sprinkle lightly with a tiny pinch of salt while hot.
- Serve warm with coconut cream, honey, yogurt, or ice cream.
Notes
- Use ripe but firm plantains for the best sweet flavor and sturdy texture.
- Keep the batter cold to help the coating fry up lighter and crispier.
- Do not overcrowd the pan because the oil temperature will drop.
- Reheat leftovers in an oven or air fryer at 375°F until crisp again.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 12g
- Sodium: 205mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Thai fried plantains, fried plantains, coconut sesame plantains, crispy plantain snack, Thai inspired dessert