Pazham Pori (Kerala Banana Fritters)
Crispy, sweet banana fritters, a taste of Kerala's sun-kissed streets.
⏱️ 30 min🍽️ Serves 1
🔥 280 kcal💪 3g protein🍚 45g carbs🥑 10g fat🌾 3g fibreper serving
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servings
Ingredients
- 🍌2 ripe plantains (Nendran preferred)
- 🍚1 cup all-purpose flour
- 🌾2 tbsp rice flour
- açúcar2 tbsp sugar
- 🌿¼ tsp cardamom powder
- 🧡¼ tsp turmeric powder
- 🥄1 pinch baking soda
- 💧½ cup water (or as needed)
- 🥥2 cups coconut oil for deep frying
Pro tips
- Use firm, ripe plantains for the best texture; overripe ones will be too soft.
- Adjust sugar in the batter based on the sweetness of your plantains and personal preference.
- Ensure the oil is at the right temperature; if too cool, fritters will be oily; if too hot, they'll burn outside and be raw inside.
Method
- 1Peel the ripe plantains and slice them lengthwise into 3-4 pieces each. They should be about 1/4 inch thick.
- 2In a mixing bowl, combine the all-purpose flour, rice flour, sugar, cardamom powder, turmeric powder, and baking soda. Mix well.
- 3Gradually add water to the dry ingredients, whisking continuously, until you achieve a smooth, thick batter that coats the back of a spoon.
- 4Heat coconut oil in a deep pan or wok over medium heat until it's hot enough (a drop of batter should sizzle immediately).
- 5Dip each plantain slice into the batter, ensuring it's fully coated.
- 6Carefully place the coated plantain slices into the hot oil, frying a few at a time without overcrowding the pan.
- 7Fry for 2-3 minutes on each side, or until golden brown and crispy.
- 8Remove the fried fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 9Serve hot and enjoy!