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.