Thai Banana Fritters

Instructions

1. Prepare the bananas
   Peel the bananas and cut them diagonally into 1/2-inch thick slices or lengthwise into 3-4 pieces. Set aside on a plate.
2. Make the batter
   In a large mixing bowl, combine all-purpose flour, rice flour, cornstarch, desiccated coconut, sesame seeds, sugar, salt, and baking powder. Whisk together until well mixed.
3. Add wet ingredients
   Gradually add the coconut milk and cold water to the dry ingredients, whisking continuously until you have a smooth, thick batter that can coat the back of a spoon. The batter should be thick enough to coat the bananas but not too runny.
4. Heat the oil
   In a deep pan or wok, heat the vegetable oil to 350°F (175°C). To test if the oil is hot enough, drop a small amount of batter into the oil - it should sizzle and float to the surface immediately.
5. Coat and fry the bananas
   Dip each banana piece into the batter, ensuring it's completely coated. Carefully drop the battered banana into the hot oil. Fry in small batches, being careful not to overcrowd the pan. Cook until golden brown and crispy on all sides, about 3-4 minutes.
6. Drain excess oil
   Remove the fritters using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Allow them to cool slightly.
7. Serve
   Arrange the banana fritters on a serving plate. Serve warm with a drizzle of honey or condensed milk if desired. These fritters are best enjoyed fresh while still warm and crispy.