26
Jun

Guest Post: Crispy Fried Bananas

crispy fried bananas

As a mom to three boys, I write this post with an aching heart and with my arms (virtually) wrapped tight around Danielle and her family. Danielle, you are beyond brave to share with us what your family is enduring. Please know that you are such a bright light in the world and truly a positive force. I am confident that you will come through this hardship with strength and grace; with even more to offer those that follow you and learn from you. I am truly honored to know you.

In order to lighten some of the load for Danielle that comes with keeping a blog’s content up and running, I would love to share with all of you a fun recipe from my latest book Everyday Paleo Thai Cuisine. After traveling for six weeks with my family throughout the country of Thailand, I came home with over 80 authentic recipes straight from the source! I was honored to cook with many people in Thailand, from resort chefs to home cooks and I learned more about the art of cooking Thai food than I ever could have imagined.

Please enjoy these Crispy Fried Bananas, a common street food and delectable dessert that you can now make in the comfort of your own home!!

rowan 2 (1)

Crispy Fried Bananas - Kluay Khaek
Bananas, bananas everywhere! That’s what you see at a typical Thai market. There are over 100 different varieties of bananas grown in Thai- land, and let me tell you, they are not at all like the bananas commonly found here in the States. The bananas used for kluay khaek are typically the shorter, wider bananas known as “Burro bananas.” You can sometimes find this variety in major grocery stores and in Asian or Hispanic markets. Starchier and more plantain-like but still sweet, Burro bananas are great for frying. You can also make this dish with standard bananas; just make sure they are not too ripe. But to get the real taste of Thai street food, try to find a more exotic banana when you make this dish.

You can learn more about Sarah Fragoso at her site Everyday Paleo along with all of her books including her latest, Everyday Paleo Thai Cuisine.

 

Sarah Thai Cuisine Cover 1000 2

 

sarahf photoAlmost six years ago a new lifestyle emerged for Sarah that created some much needed positive momentum. Through this discovery she learned to greatly enhance her mind, body, soul & everyday living. She not only took hold of her own health challenges but significantly improved the well being of her family of five. Following the Paleo lifestyle was just the beginning. With an open mind and increased energy she felt compelled to share her discoveries and new found way of life with others. Out of this, the blog and budding lifestyle, Everyday Paleo was born. She has since become a National Best Selling Author and has just released her fifth book.

Her focus is paying it forward, hoping to help others experience the positive changes that she and her family experience everyday. Sarah continues to blog, communicate through social media and conducts nationwide seminars. She co-owns EPLifeFit.com, an online gym community promoting her philosophies in fitness & nutrition along with running a local gym with her husband John, JS Strength & Conditioning. Sarah also co-hosts a highly rated podcast, Paleo Lifestyle & Fitness where she covers a wide spectrum of health, nutrition and fitness challenges we face today. Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

SHARE THIS POST
Share on FacebookTweet about this on TwitterPin on PinterestShare on RedditGoogle+Digg thisBuffer this pageEmail to someone

Guest Post: Crispy Fried Bananas

AUTHOR: Sarah Fragoso - Everyday Paleo

SERVES: 4-5

Cuisine: Thai

PREP TIME: 10 mins

COOK TIME: 5-6 mins TOTAL TIME: 15 mins

Ingredients:

  • 1 cup tapioca flour
  • 1/4 cup sparkling water
  • 2 eggs
  • 1/4 cup finely shredded coconut
  • 2 teaspoons white sesame seeds
  • 1 teaspoon whole cane sugar (optional)
  • 4 to 5 Burro bananas or other banana of your choice
  • 1 to 2 cups palm shortening or leaf lard

Instructions:

  1. In a medium bowl, whisk together the batter ingredients and set aside.
  2. Peel the bananas and cut into 3-inch pieces.
  3. Melt the shortening in a wok over high heat and heat until very hot.
  4. Drop the bananas into the batter and coat them well.
  5. Drop the battered banana pieces 2 to 3 at a time into the hot oil and deep-fry, turning occasionally, for 3 to 4 minutes, or until golden brown on all sides.
  6. Serve immediately!

If you have any leftover batter, drop spoonfuls into the hot oil to make little deep-fried balls of deliciousness.

* indicates required

  • Catherine Torgerson

    Thank you! My mouth is watering. I have a plantain that I will try in place of the burro. I am excited to get to work on this new treat! Thanks to you and your assistant in the picture for sharing today. Catherine, Washington

  • Ali

    I made these last night with a plantain. Thought I had sesame seeds, but didn’t, so that was the only change to the batter. Very tasty, and can we talk about the leftover batter? I never thought the words “paleo” and “funnel cake” would occur so closely together in my brain, but the texture of the fried batter was heavenly. My son and husband really enjoyed these, too.