Crispy Thai Banana Fritters (Kluay Tod) — Ready In 20 Minutes

Picture this: a paper bag of golden, crackly banana fritters handed to you through a market stall window, still too hot to hold, dusted with sesame seeds and drizzled with sweetened condensed milk. That's kluay tod, and it's one of Thailand's most beloved street snacks for good reason — crisp outside, molten banana inside, and dangerously easy to eat by the dozen. The best part? You probably have everything you need to make them right now. Let's turn your kitchen into a little night market.

Ingredients

• 4 ripe but firm bananas (Nam Wa or lady finger bananas are ideal), peeled and halved lengthwise
• 1 cup rice flour
• 1/4 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup cold water (plus more as needed)
• 1 tbsp toasted sesame seeds
• 1 tbsp shredded coconut (optional)
• Neutral oil, for frying
• Sweetened condensed milk or honey, for drizzling

Instructions

1. Whisk the rice flour, all-purpose flour, cornstarch, sugar, salt, and baking powder in a bowl. Add the cold water gradually and whisk to a smooth batter about the consistency of thin pancake batter. Stir in the sesame seeds and coconut.
2. Heat 2 inches of oil in a deep pan to 350°F (175°C).
3. Dip each banana half into the batter, letting the excess drip off, and carefully lower it into the hot oil.
4. Fry in small batches for 2–3 minutes per side, until deeply golden and crisp. Drain on a wire rack or paper towels.
5. Serve immediately, drizzled with condensed milk and an extra sprinkle of sesame seeds.

Chef's

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