Kerala Pazham Pori - Banana Fritters Recipe
With the festival of Onam upon us I just had to share this simple snack/sweet treat. This is a traditional street food banana fritter that is crispy and golden on the outside while soft and mushy in the center once fried.
Equipment
- Medium stock pot
- Large mixing bowl
- Fork & Spoon
- Chopping board
- Knife
- Kitchen paper towel
Ingredients
- 2 Indian Plantain/Banana/Nendram pazham halved and sliced lengthwise
- 1/2 cup Flour
- 2 tbsp Rice flour
- 1/2 tsp Cardamom powder
- 1/4 tsp Turmeric powder
- Pinch of salt
- 1/4 cup Water a little more or less
- Coconut oil for frying
Instructions
- In a medium sauce pot, add the coconut oil and let it slowly get hot on low heat.
- Peel the banana, cut it in half horizontally and then each half into 3 pieces lengthwise. You should have 6 pieces from one whole banana. Set aside.
- In a large bowl add the flour, rice flour, cardamom powder, turmeric powder, salt and stir. Add the water, stirring constantly. The batter should be thick. Consistency of double cream and it should coat the spoon well.
- Dip the sliced bananas in the batter and fry 3-4 pieces at a time, at this stage increase the heat to medium and cook for 2 minutes on each side. Once golden, crispy and puffy remove from the oil and transfer it to some kitchen paper towel to soak the excess oil. Repeat until all are done.
- Serve immediately with chai or coffee.
Notes
- The batter must be thick and coat the banana slices well.
- If the oil is too hot, reduce the heat and adjust accordingly or else the banana fritter will burn on the outside and stay hard in the center.