Pazham Pori (Banana Fritter)
Pazham pori (banana fritters) made with ripe bananas and a simple batter, along with a glass (never a cup) of tea is Kerala's favourite teatime snack combo!
- 2 bananas ripe plantain
- 1/2 cup all-purpose flour maida
- 2 tablespoon rice flour
- 1/2 teaspoon turmeric powder
- salt just enough
- sugar optional
- gingelly oil
Let's start by choosing the banana. Not all varieties of bananas can be used for making pazham pori (banana fritters). You should use only ripe plantains.
Peel them and cut in halves vertically. I usually slice halves into three flat pieces. It entirely depends on the size of the plantains and the thickness you want for your fritters.
Add the all-purpose flour, rice flour, salt, and a pinch of turmeric powder to a bowl.
Mix well and make a batter by adding water a little at a time. The batter should be thick enough to stick to the banana while frying. If it gets too watery add more flour to balance the thickness.
Heat some oil in a pan. Drop a little batter into the pan to test if the oil is hot enough. If it sizzles and rises to the top it indicates that the batter is ready.
Dip the banana pieces in the batter to get a good coating and place them slowly to the pan. Fry till the coating turns to a golden brown colour.
Turn them over and fry the other side as well.
Use a slotted spoon to take the fried banana fritters out from the pan. Place on some kitchen towels to soak up any extra oil.
Serve hot with a steaming cup of tea.
- I have made the batter with all-purpose flour and rice flour
- You could replace all-purpose flour with wheat flour for a healthier version
- Turmeric powder is purely for cosmetic purposes! They add a nice golden colour
- Coconut oil is used in traditional preparations, but you could use any vegetable oil of your choice. I have used sunflower oil in this recipe