Thai fried bananas (kluay khag) made with plantains

Cut the top and bottom off each plantain, score along one side and peel.

Cut into three pieces, then slice each piece into four flat slices.

Stir rice flour, granulated sugar, baking powder and salt together.

Rehydrate dry shredded coconut with about a couple tablespoons of hot water so it does not thicken the batter as it sits; add to the batter.

Add sesame seeds toasted in a dry pan until golden.

Stir in a little water to a batter just thick enough to cling to the plantain; adjust with more flour after the first batch.

Heat oil in a pot to between 300 and 325, lower than usual, so the batter dries out and crisps before it browns.

Fry until deep brown, about 4 to 5 minutes, until the bubbling slows.

Keep the stray crunchy bits of fried batter to eat.