Destination
Koh Samui
The story
Gluay thod ("fried banana") is Bangkok's most-loved tea-time street snack: small local bananas (gluay nam wa — a small stubby variety), sliced in half lengthways and dipped in a specifically Thai batter of rice flour, coconut, sesame seeds and coconut milk, then deep-fried until the outside is deep golden and shatter-crackly. Served hot in paper cones or on small plates with a drizzle of honey or a sprinkle of sesame. Sold from every Bangkok evening street cart and every temple-fair sweet counter. Two variations exist: plain gluay thod (batter-fried banana) and gluay khaek (a Malay-Thai version wrapped in a spiral of shredded coconut before frying).
Method
Whisk all batter ingredients in a bowl. Rest 20 minutes.
Peel bananas. Halve each lengthways.
Warm oil in a deep heavy pot to 175C.
Dip each banana half in the batter, letting excess drip off. Fry in batches of 4 or 5 for 3 minutes, turning, until deep golden and crackly.
Lift onto a wire rack.
Pile fried bananas in paper cones or on plates. Scatter with extra toasted sesame. Drizzle with honey if you like. Serve immediately.
Gluay thod are at their best within 15 minutes of frying. Reheat briefly on a dry pan if needed.
For a coconut-wrapped version (gluay khaek): dip banana in batter, then roll in shredded coconut before frying.
Tips
- Ripe bananas. Yellow with black spots is ideal — sweet but still firm.
- Coconut milk in the batter. This is the Thai touch that distinguishes gluay thod from other fried bananas.
- 175C oil. A thermometer helps.
- Serve warm and crispy. Cold gluay thod loses its crackle.
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