Thai Banana Fritters

Method

1. In a bowl, whisk together 40 g of rice flour, 15 g of tapioca flour, 15 g of grated coconut, 1 tsp of white sesame seeds, 20 g of caster sugar and 0.25 tsp of salt so the sugar and coconut are evenly dispersed through the flours.
2. Pour in 60 ml of coconut milk and 30 ml of water and stir with a spoon until smooth and lump-free. The batter should be thick enough to cling to a banana slice and fall from the spoon in a slow ribbon; add water a teaspoon at a time if it is stiffer than that. Leave it to rest for 15 minutes so the rice flour hydrates.
3. Peel 2 small ripe bananas and cut each one lengthways into 3 or 4 slices about 7 mm thick. Cut them just before frying so they do not darken.