Banana Fritters (Gluay Khaek) – Crispy Thai Treat with Local Mini Bananas
I’ve always been curious about the mini bananas hanging in big bundles at local grocery shops here in Singapore. Their firm texture and slightly greenish hue made me wonder – are they ripe? Are they sweet enough? Since I’m not usually a fan of eating raw bananas, I always passed them by.
But while flipping through “True Thai” by Hong Thaimee (@hongthaimee) one evening, I came across a recipe that changed everything: Gluay Khaek – Thai-style banana fritters.
I realized those mini bananas – also known as “sugar bananas” or “lady finger bananas” – are exactly what this dessert calls for. These bananas are shorter, sweeter, and have a firmer texture compared to regular Cavendish bananas, making them perfect for frying. Apparently, they’re also the national fruit of Cambodia and widely enjoyed across Southeast Asia. I had access to the perfect banana all along – right here in Singapore!
The result? Absolutely delicious. I’ve already made it twice and might go for a third.
What amazed me was how crispy the batter turned out. It’s made primarily with rice flour, which gives it an even crunchier texture than tempura. Adding dried coconut and white sesame seeds gives a subtle depth and aroma, while the bananas caramelize beautifully when fried.
🧁 Quick Batter Recipe:
- 1 cup rice flour
- ½ cup unsweetened dried coconut
- 2 tbsp sugar
- 1 tbsp white sesame seeds
- 1½ tsp baking soda
- Pinch of salt
- ½ cup water (plus ¼ cup more as needed)
You simply slice the bananas, coat them in the batter, and fry until golden brown. That’s it! The outside becomes golden and crisp, while the inside is soft, sweet, and slightly chewy. Perfect with a cup of tea or coffee.
This recipe also marks my third and final recipe for March #onebookthreerecipes with lovely Giorgio @whennonnocooks and Stefanie @teffe_kocht ❤️
Thank you for inspiring me to explore something new – and for helping me finally understand the hidden magic of mini bananas!
This post has a Video: Watch on Instagram✨（インスタにリール動画掲載しています）
A short Instagram reel to share the idea of the process & flow can be accessed from link below. (30 sec video)
要所要所のポイントや流れを数十秒でご紹介しています：
—
タイ料理月間、最終週は揚げバナナ。
シンガポールに移住して、ローカルスーパーでミニバナナをよく見かけていたのですが、熟していなさそう＆すごい量だったこと＆私があまりバナナファンことから、ちょっと機会を逸していました。
でも、今月出会ったタイのレシピで、そのミニバナナ（”レディーフィンガーバナナ”もしくは”シュガーバナナ”こそ、揚げバナナにふさわしい、ということを知り、早速トライ。＆即感動でした！！
日本でも、熟していないバナナで代用効くかと思います。
覚書
衣（バッター）：米粉1カップ、無糖の乾燥ココナッツ1/2カップ、砂糖大さじ2、白ごま大さじ1、重曹（ベーキングソーダ）小さじ1と1/2、塩ひとつまみ、水1/2カップ（さらに1/4カップ追加）
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