Thai Banana Fritters with Coconut Ice Cream (Kluay Tod)

Peel the bananas and slice each one lengthwise, then cut each half into 2-3 pieces, creating flatter, fryable pieces. Set aside.

In a medium bowl, whisk together the all-purpose flour, rice flour, granulated sugar, baking powder, and salt. Gradually add the cold water, whisking until a smooth batter forms. Stir in the shredded coconut.

Heat the vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C).

Dip each banana piece into the batter, ensuring it is fully coated. Carefully place the coated bananas into the hot oil, frying in batches to avoid overcrowding the pan.

Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to remove the fritters from the oil and place them on a wire rack lined with paper towels to drain excess oil.

Serve the warm Thai Banana Fritters immediately with scoops of cold coconut ice cream.