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Thai

Kluay Tod (Thai Banana Fritters)

Crisp Thai banana fritters with a rice flour, coconut milk and sesame coating.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Kluay Tod (Thai Banana Fritters)

30 mintotal

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

The batter comes together in a couple of minutes; the rest is frying in batches, which is what sets the total.

Method

  1. Whisk rice flour, tapioca starch, sesame seeds, sugar and salt in a bowl.

  2. Add coconut milk gradually and whisk into a thick coating batter.

  3. Heat neutral oil in a pan over medium heat until a little batter sizzles immediately.

  4. Dip banana slices in the batter and let excess batter drip off.

  5. Fry in batches until the fritters are golden and crisp on the outside.

  6. Drain on a rack or absorbent paper and serve while warm.

How to tell it's done

The outside should be crisp and golden, while the banana inside stays soft and sweet.

Getting it right

Tip

Keep the oil at medium heat; if it is too hot, the coating browns before the banana warms through.

What to serve it with

Serve as a warm street-style snack or simple dessert.

Common mistakes

The coating slides off the banana in the oil.
The batter needs to be thick enough to cling — closer to double cream than milk. Let the excess drip off, but if it runs off freely, whisk in another spoon of rice flour.
The fritters are dark outside and raw inside.
The oil is too hot. It should sizzle steadily around a drop of batter, not spit. Bananas are already soft, so the frying is only about the crust.

Substitutions

  • Use firm ripe bananas so they stay sweet but do not collapse while frying.
  • Use Cornstarch instead of Tapioca Starch if needed, though the crust may be slightly less chewy.
  • Use water instead of Coconut Milk for a lighter batter, but the flavor will be less rich.
  • Sesame Seeds are part of the traditional crunch; omit only if managing sesame allergy separately.

Storing and reheating

Eat them warm, within the hour. They soften as they cool and will not crisp up again properly; if you must revive them, five minutes in a hot oven is better than a microwave, which steams them.