Wemonrat Pok, an immigrant from Thailand, opened Siam House 11 years ago near the campus of Indiana University in the lively college town of Bloomington. It's a family business — Wemonrat is the chef, and her aunt and cousin help out with the cooking. The elegant restaurant with several small dining rooms occupies a lovely old home. Thai sculptures and creaky hardwood floors add to the charm; great food and an accommodating staff keep locals coming back.
The batter and bananas can be prepared ahead of time, leaving only the frying to do at the last minute.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Whisk 1 cup warm water, egg, and 2 tablespoons oil in large bowl to blend. Add yeast, then flour, whisking until smooth. Cover and let stand at room temperature until batter has almost doubled in volume, about 2 hours. Stir in coconut, sesame seeds, and nutmeg. Cut bananas on deep diagonal into eighteen 1/2-inch-thick slices. (Reserve any remaining bananas for another use.) Add banana slices to batter; stir gently to coat. (Can be prepared up to 1 day ahead. Cover and chill.)
Step 2
Pour vegetable oil into heavy medium saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F. Insert fork into 1 banana slice and transfer to oil. Repeat with 5 banana slices. Fry until crisp and golden on all sides, about 3 minutes. Using slotted spoon, transfer fritters to paper-towel-lined plate to drain. Repeat with remaining bananas in 2 more batches. Divide fritters among 6 plates. Drizzle with honey and serve warm with ice cream.
