Panko-Crusted Fried Baby Bananas (กล้วยไข่ชุบเกล็ดขนมปังทอด)
Makes 24 pieces
12 under-ripe baby bananas, peeled and halved lengthwise
2 large eggs
1/2 cup (80g) rice flour
1 teaspoon salt
2 cups (54g) panko (Japanese-style breadcrumbs)
Vegetable oil for deep-frying
Heat up some vegetable oil in a small pot over medium heat, making sure the oil is about one inch deep.
In a medium mixing bowl, whisk together the eggs, rice flour, and salt until smooth.
Put the banana halves into the egg mixture; toss gently to coat.
Put the panko on a plate. Thoroughly coat each piece of banana with the breadcrumbs, pressing as you go.
Gently lower the panko-coated bananas into the hot oil. Fry until the exteriors are golden brown and crispy. Drain the fried bananas on a paper towel-lined plate and allow them to cool to room temperature.
Serve the fried bananas with warmed honey.