Street-Style Fried Bananas (Gluay Kaek)

April 16, 2024

Street-Style Fried Bananas (Gluay Kaek) © kvalifood.com

Gluay kaek is a Thai street snack of bananas fried in a crispy batter made with rice flour, sesame seeds, and shredded coconut. It’s more of a mildly sweet afternoon snack than a dessert - the kind of thing you buy from a street cart for a 3 o’clock refuel. The name comes from “gluay” (banana) and “kaek” (people of South Asian descent), as the story goes that fried bananas were introduced to Thailand from the Indian subcontinent. About 30 minutes.

Ingredients

Makes 24 pieces

1 1/2 Tbsp white sesame seeds
1 ¾ dl rice flour
60 ml granulated sugar
1/2 tsp salt
1/2 tsp baking powder
½ dl shredded coconut, unsweetened (fresh, frozen, (or dried - see notes))
½ dl water
6 namwa bananas (or 2 sweet plantains)(see notes)
Oil for frying, as needed

Directions

Toast the sesame seeds in a dry saute pan over medium heat, stirring constantly until golden brown, about 5 minutes. Transfer to a plate to cool.

Whisk together the toasted sesame seeds, rice flour, sugar, salt, and baking powder in a mixing bowl. Add the shredded coconut and mix well. Add the water and stir until combined. The batter should be thinner than pancake batter but slightly thicker than crepe batter.

Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. If using plantains, peel and cut into 3 sections, then slice each section horizontally into 1/4-inch-thick pieces.

Add about 1 1/2 inches of oil to a pot and heat to about 325°F (163°C). Dip the banana slices into the batter and fry for about 5 minutes, until they reach a deep pretzel-brown colour. Keep the frying temperature below 350°F (177°C).

Drain on paper towel or a rack. Let cool just until the coating becomes crisp, then serve immediately.

Notes

If using dried shredded coconut, rehydrate it in 2 Tbsp of hot water for 10-15 minutes before adding to the batter.
Namwa bananas are traditionally used because they hold their shape when cooked. Choose ones with just a trace of green left on the skin. Sweet plantains (available at Latin American/Caribbean grocers) also work well - choose ones whose skins are at least 60% black so they’ll be sweet. Regular bananas turn mushy when fried this long and won’t work.
The lower-than-usual frying temperature of 325°F (163°C) is deliberate. It lets the bananas fry longer so the batter has time to dry out and become properly crispy. If your first batch isn’t right, adjust by adding more flour or water to the batter.
If you have leftover batter, drizzle it into the oil and fry it into crispy bits - a common street vendor bonus.
Most gluay kaek vendors also fry sweet potato and taro in the same batter, so feel free to add those to your mix.
For longer-lasting crispiness, fry at an even lower temperature for longer to dry out the bananas more. The coating stays crisp longer because there’s less internal moisture to soften it, though the bananas won’t be as plump.
Mix the dry ingredients ahead of time and add the water when ready to fry. Bananas can be peeled and cut several hours in advance if kept tightly wrapped in the fridge.