Part 1: Preparing the Bananas

1. Choose and Peel: Select your bananas. If using Nam Wa bananas, peel them. If using plantains or regular bananas, peel them and ensure they are firm.

2. Slice the Bananas: The way you slice them affects the final product. You have two main options:

   • For Long Strips: Slice each banana in half lengthwise, and then slice each half lengthwise again, yielding four long, flat pieces per banana. This is a very traditional method.

   • For Medallions: Slice the bananas diagonally into 1/2-inch thick oval pieces. This is easier for beginners and creates a higher ratio of batter to banana in each bite.

3. Set Aside: Place the sliced bananas on a plate and set them aside while you prepare the batter.

Part 2: Making the Perfect Crispy Batter

The key to a great batter is the right consistency—not too thick, not too thin.

1. Combine Dry Ingredients: In a medium-sized mixing bowl, combine all the dry ingredients: the rice flour, tapioca starch, granulated sugar, salt, unsweetened shredded coconut, and toasted sesame seeds.

2. Whisk Thoroughly: Use a whisk to mix the dry ingredients together until they are completely uniform. This ensures that the salt and sugar are evenly distributed.

3. Add Wet Ingredients: Pour in the cold coconut milk and the cold water.

4. Mix Gently: Whisk the batter gently until it is just combined. It’s okay if there are a few small lumps. Do not overmix. Overmixing can develop the gluten-like properties in the starches, making the batter tough rather than light and crispy.

5. Check Consistency: The batter should be the consistency of a thin pancake batter. It should be thick enough to coat the back of a spoon, but thin enough that the excess drips off easily. If it’s too thick, add a tablespoon more of cold water. If it’s too thin, add a tablespoon more of rice flour. Let the batter rest for 5-10 minutes.

Part 3: The Frying Process

Proper oil temperature is the single most important factor for success.

1. Heat the Oil: Pour your frying oil into a large, heavy-bottomed pot, Dutch oven, or wok. The oil should be at least 2 inches deep. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it. If it sizzles immediately and floats to the top, turning golden in about 30 seconds, the oil is ready. If it sinks or sizzles slowly, the oil is too cold. If it browns too quickly, it’s too hot.

2. Coat the Bananas: Working with one piece at a time, dip a slice of banana into the batter, ensuring it is fully coated. Lift it out, allowing any excess batter to drip back into the bowl for a second.

3. Fry in Batches: Carefully place the battered banana slices into the hot oil, one by one. Do not overcrowd the pot. Frying too many at once will cause the oil temperature to drop dramatically, resulting in soggy, greasy bananas. Fry only 4-6 pieces at a time, depending on the size of your pot.

4. Fry Until Golden: Fry the bananas for about 2-3 minutes per side. Use tongs or a spider strainer to turn them occasionally for even browning. They are done when they are a deep golden brown color and look crispy.

5. Drain Properly: Once golden and crisp, remove the fried bananas from the oil using a spider strainer or slotted spoon. Let any excess oil drip off for a moment, then transfer them to a wire cooling rack. Do not place them on paper towels. Placing them directly on paper towels will trap steam and make the bottoms soggy. A wire rack allows air to circulate, keeping them crispy.

6. Repeat the Process: Continue frying the remaining bananas in batches, making sure to let the oil come back up to 350°F (175°C) between each batch.