Delicious Thai Style Banana Fritters akka Kulay Kaek made with plantians, coconut and seasem seeds. Perfect tea time snack.
Banana fritters are not a new dish to me. I grown up in the southern part of India, Kerala where banana fritters/Pazham pori/ Ethakaappam are a common tea time snack and also available in most the small tea shop we call it chayakada.However this delicious Thai Style Banana Fritters akka Kulay Kaek made with plantians, coconut and seasem seeds is new dish. Perfect tea time snack.
I make it so often in home as there is no availability of tea shop here in US. Then you will think why I made Thai banana fritters. As you know I am a street food freak, and try to make some of the exciting street foods
I would love to visit Thailand because of its similarities to Kerala with luscious coconut trees, elephants (my weakness), its cuisine and its street food culture. When I saw a YouTube video where they were making Thai banana fritters I was interested in learning more about this dish.
From Leela’s blog I came to know that for Thai banana fritter’s they use Namwah banana Namwah banana similar one to lady finger bananas which we call it Kadali and lime stone. However in Kerala we add kadali / lady finger varieties of banana in sweet dishes like pudding. Not used for fried bananas.
So when I decide to make Thai banana fritters I used my sweet plantains. In my house you can find plantains as we always love to eat them. My hubby is afraid to bring home unripe plantains, as I will convert them into chips.
He thinks I will make it even if I have no time for it. Yes that is correct, when I see the raw; I will get some an itch to convert them into chips thinking my baby loves it.
My hubby and my daughter loves banana chips and also the plantains when they almost ripe but not too ripe. If they become too ripe then they have black spotted skin and nobody wants (may be you need them to be beautiful to even take look at) them and to save them I will always convert into Plantain fritters, Fudge (Plantain halwa) Plantain chips, etc.
One fine day I thought, instead of making them into the usual fritters from my hometown, Kerala, why don’t I make Thai fritters for a change?
In Kerala style fritters, batter is made of All-Purpose flour, rice flour, a teaspoon or tablespoon of sugar and yellow food color or turmeric with ripe plantains.
While in the Thai banana fritters they use Rice flour, Tapioca starch, white sesame seeds and grated coconut and medium ripe Namwah banana. I fell in love at the first bit, it is crunchier with the coconut and sesame seeds, compared to flour alone version of my home town. From that day onwards I am using Thai style batter for plantain fritters.
I incorporated Thai style batter and Kerala style sweet plantains to make this delicious fritters. However I have not used limestone, but used baking soda on and off. I found that with or without baking soda not much difference is noticeable. I have also tried this batter for apples too, and apple fritters taste great too.
So I you are in a mood to try to an exciting dish with burro bananas/ plantains you should think of making this dish. Here goes the recipe.
Thai Style Banana Fritters/ Kulay Kaek
Delicious Thai Style Banana Fritters akka Kulay Kaek made with plantians, coconut and seasem seeds. Perfect tea time snack.
Servings: 12 servings
Calories: 157kcal
Ingredients
- ¾ cup Rice flour
- ¼ cup Tapioca starch:
- ⅓ cup Grated Coconut I used desiccated coconut, you can use fresh grated coconut
- 4 ½ Plantains For traditional try Namwah banana/ lady finger banana
- 1 cup Water
- 2 tablespoon Sesame seeds
- ¼ teaspoon Baking soda
- 1 tablespoon Sugar
- 4 Canola oil for frying use your favorite oil
Instructions
- eel and slice plantains into 4 inch slices and keep aside. First make a cut in the horizontal and then make another two cut longitudinally on a plantain.
- In a bowl mix all rice flour, tapioca starch, sugar, salt, sesame seeds, coconut and water to make loose batter similar to dosa /crepe batter.
- Heat oil in a thick bottom pan and it become hot or about 375 F, add plantain dipped in batter and cook them for 3 minutes one side and flip the other side and cook for another 3 minutes until it cooked well or golden brown. You can fry 3-4 depending upon the vessel. Remove them from oil using a slotted spoon. And strain extra oil using a kitchen tissue.
- Enjoy these crispy beauties with coffee or tea.
Nutrition
Calories: 157kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 31mg | Potassium: 362mg | Fiber: 2g | Sugar: 11g | Vitamin A: 756IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!
If you like this Try this Plantain recipes from this blog
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Dianne Strommer says
They look amazing, Swathi,
I will definitely be trying these. Thank you.
The 21st Century Housewife© says
What a lovely snack to serve with tea - your plantain fritters look wonderful!
Elisabeth says
Swathi, good thing I tracked back to this post of yours after linking up with the Hearth and Soul, and I simply love, love, the plantain fritters that you made, so crunchy, and crispy, and yummy sweet. I usually make the sweet plantains the Cuban way, since we have such a huge population of Cubans here, locally, I've learned quite a few dishes from locals, including the green and ripe plantains.
I will certainly add this recipe to my list to make; sorry for not coming to check it out sooner (I'm sort of lost 'in space' these days)
Jay says
yummm...sounds utterly delicious
Tasty Appetite
Tina (PinayInTexas) says
My mom used to make banana fritters using Saba banana though it's not exactly like this. Your version with the coconut and sesame seeds sounds more delicious! I should try it!
Balvinder Ubi says
I have seen many fried recipes of bananas but never tried frying them but yes I do use it in curries. I am loving this for my evening tea.
Treatntrick treatntrick says
Love this sweet crunchy bite! We prepared a similar way minus the coconut and sesame seed.
Angie's Recipes says
How yummy! I haven't had banana fritters in ages. Those look irresistible.
Vineetha says
Thai version kollalo...since i m not much into deep frying has never tried even our normal pazham pori myself, evnthough i loveeeee it when somebody makes it 🙂
Cathleen says
Banana fritters? I have never heard of it. But it looks delicious!
Shabbu says
yummy and tempting fritters..
Shabbu's Tasty Kitchen
glutenfreehappytummy.com says
how interesting! those sound delicious! i love bananas:)
glutenfreehappytummy.com says
what an interesting recipe! sounds delicious! yum!
Rebecca Subbiah says
looks great Kerala is such a beautiful State and would also love to visit Thailand
radha says
delicious. I have this batter mix in a packet that I need to use which a friend got from Thailand. Need to use it. Now I will.
Priya says
Wow feel like munching some,super tempting fritters.
Ganga Sreekanth says
yummy n inviting
Sensible Vegetarian says
Such an interesting post Swathi. The fritters look so nice and I am sure hard to resist munching on them.
Reeni says
Your fritters are amazing Swathi! I love that crunchy coating. I wouldn't be able to stop eating these!
Mely says
When I read the title of your post, I needed to come right away to check it out.
How many similarities our cultures are regarding bananas I will need to give this recipe try. I know my family will love them.
Thanks for sharing it.
Mely
Reshmi Mahesh says
Crispy and delicious snack..
Shweta in the Kitchen says
Very crispy & yummy snacks
http://shwetainthekitchen.blogspot.com/
savitha ramesh says
Love the fritters.cool one to munch during weekends
Sanoli Ghosh says
Wow..........looks so crispy and tempting........a lovely presentation Swathi.
Suzi says
Wow these look fantastic, I would like to try them. I like the plaintain chips too.
Nalini's Kitchen says
looks crispy and yummy...sounds interesting..
Julie says
wow..ithu adipoli aanalo,Swathi..similar to our pazham pori..this use rice flour & tapioca starch,a more healthier way than APF :-)Thanx for sharing!!
Ongoing Events at(Erivum Puliyum)-
1. The Kerala Kitchen(June'12)
2.EP Series-Basil OR Cardamom
Srimathi says
Isn't it interesting to find similar food across the world. Thanks for writing about the differences in the recipe between Kerala and Thai banana fritters. I would have not known this. I thought they used channa flour for baji's. I would had not known that they used APF. Good post.
Swathi Iyer says
Srimathi,
We use chana flour/ chick pea flour only in savories not in sweet dishes.
Spice up the Curry says
wow. superb looking fritters .. just love this.
Suja Manoj says
Wow this is good one dear, looks exactly like our pazham pori,Asian market il pokumbol tapico starch medikkanam and will try this..ennale njan oru banana fitter try cheyithayirunu a Jamacian style,pazhaam poriyude oru cousin ennu thane parayam:)
Swathi Iyer says
Suja, enikku ithinte crispiness ishta pettu.Try cheyuthu nooku ishtapedum.
Tina says
Crispy and delicious..
Guru Uru says
These look incredible delicious, reminding me of India actually 😀
Stunning job!
Cheers
CCU
Shobha says
Fritters look so delicious..
R.Punitha says
Hi Swathi ,
Thank you for your visit and your comment
I wish one more comment on my guest post at
lavanya's recipes of cabbage curry
Banana fritters looks YuMMMMMY:)
Tempting my taste buds Swathi....
Keep on:)
PT says
lovely presentation.. fritters look cool.. nice shape..
Ramya says
That looks exactly like the ones we had in Phuket!! Never tried to make it at home though:-)
Prathibha says
I wish I could grab that plate...quite tempting they look
Vimitha Anand says
Oh yum yum yum... Crispy and totally delicious
Ez Cookbook says
lovely banana fritters even malay/Indonesian people use to this dish where they call as Goreng pisang... one thing is com to known that name may vary but cuisine will be mor or less same in all country...i like your Fusion style...
Swathi Iyer says
You can find similarities in world cuisine, however I don't think they are not same.
simply.food says
Wow these look wonderful, please do send them to flavours of thailand event running this month.More details at simply.food.
spusht says
Good one, Swathi! Street food, totally. Though I never ate them back home. I wasn't too fond of bananas, and that too in fried form - complete no-no. But of course, things have changed now that I experiment cooking all kinds of stuff 😀
And apple fritters sound great too!
Hema says
Looks very crispy and yumm..