I-tim Kluey Thod Recipe

Prepare bananas

Peel the bananas and cut each into 3–4 lengthwise pieces or thick diagonal slices (depending on banana size) so you have bite-size fritters. Pat dry with a paper towel to remove excess moisture.

Make batter

In a medium bowl whisk together all-purpose flour, rice flour, sugar, baking powder, and salt. In a separate bowl whisk coconut milk, egg, and vanilla until combined. Pour wet into dry and stir just until a smooth, slightly thick batter forms; it should coat the back of a spoon. If too thick, add up to 1–2 tbs more coconut milk.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil temperature reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Fry bananas

Working in batches (do not overcrowd), dip each banana piece into the batter to coat fully, letting excess drip back into the bowl. Carefully lower into the hot oil and fry for 2–3 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed to keep oil at ~325–350°F so centers cook through without burning exterior. Remove fritters with a slotted spoon to a rack or paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if desired while finishing all batches.

Finish

If using, lightly dust fritters with powdered sugar just before plating for a touch of sweetness and presentation.

In a small saucepan over low–medium heat combine coconut cream, sweetened condensed milk, and light brown sugar. Stir constantly until sugar dissolves and the mixture is smooth and just begins to simmer, about 3–4 minutes. Do not boil vigorously.

Remove from heat, stir in lime juice, lime zest, and salt. Taste and adjust: add more lime juice if you want brighter acidity or more condensed milk for sweetness. Keep warm or let cool to room temperature — the sauce will thicken slightly as it cools.

Make butterscotch sauce: In a small saucepan over medium heat melt the unsalted butter. Add dark brown sugar and whisk until sugar dissolves and mixture is smooth and bubbling gently, about 2–3 minutes. Carefully whisk in the heavy cream (mixture will bubble), then reduce heat and simmer 1–2 minutes until slightly thickened. Remove from heat and stir in vanilla extract and sea salt. Let cool for a few minutes; it will thicken as it cools to a pourable sauce consistency.

Scoop vanilla ice cream into serving bowls or plates (one generous scoop or two small scoops per person depending on portion). Spoon warm butterscotch sauce over the ice cream just before serving so it slightly melts the ice cream and mimics a butterscotch ice cream experience. For a more intense butterscotch profile, fold 1–2 tbs of the sauce into softened ice cream, then refreeze briefly before serving (optional).

On each serving plate, spoon 1–2 tbs of the warm coconut–lime sauce. Arrange 3–4 banana fritters on top of the sauce.

Place 1–2 scoops of the sauced vanilla ice cream (butterscotch sauce on top or folded as preferred) next to the fritters so the ice cream and fritters share some sauce.

Drizzle a little extra coconut–lime sauce over fritters if desired. Sprinkle toasted sesame seeds or toasted coconut flakes over the dish and garnish with fresh mint leaves. Serve immediately so fritters are crisp and ice cream is cold.