Today I am bringing you an Oldie but a goodie. A favourite traditional evening snack in Kerala, India and my favourite too; Banana Fritters or Pazham Pori as they call it in Kerala. This post was completely unplanned, but I ended up clicking some pictures for Instagram so I thought, well why not just post it on the blog too and share the love.
While the main recipe usually stays the same i.e flour, turmeric, sugar, water, salt; there are some variations of this depending on the individual’s preference.
These fritters taste best when they are piping hot and they taste even better when fried in coconut oil. I normally pan fry them as I have a “deep fry phobia”. I have a phobia of the actual act of deep frying and I also feel really guilty eating what I have deep fried. Make note, I have no issues eating deep fried items cooked by others. Weird I know!
So coming back to the fritters. The recipe generally uses Ripe Kerala Plantains or as locally called Nendra Pazham. The riper the plantains, the sweeter they are therefore the better they taste. These plantains are HUGE. They are bigger and fatter than the Chiquita Bananas. They are also not as soft as the normal bananas, but they taste great. I have never tried making these fritters with normal bananas or with any other fruit. If I do try it, I will post an update at the bottom of the post.
A small cafeteria called Shambath Cafeteria in Qusais, the area I live here in Dubai, sell an amazing version of the Pazham Pori. They use the whole banana (normally it’s just cut into half) and slit it down the middle, fill it with a mixture of Jaggery and coconut. It is then dipped in the batter and deep fried. As a result you have a gigantic piece of deep fried deliciousness. YUMUHLICIOUS!
Finally, these fritters make for a great snack for my vegan folk and I really hope you love them as much as we do!
- 2 Ripe Plantains
- ½ Cup All Purpose Flour
- 1 Tbsp Gram Flour *
- ¼ tsp Turmeric Powder
- ½ tsp Cumin seeds **
- Salt to taste
- 1 Tbsp Sugar ***
- ½ - ¾ cup water
- Coconut oil
- Slice the plantains into thick, long angular slices.
- Mix the dry ingredients in a bowl. Add water and mix until there are no lumps. Batter should be thick enough to coat the plantain slices.
- Heat Coconut oil in a pan. Dip the plantain slices one by one in the batter until well coated and pan fry them until golden brown.
- Drain Oil on a Paper Towel. Serve Hot.
** I add cumin seeds as I love how it tastes with the sweetness of the bananas. This is totally optional.
*** If the bananas are sweet, then you do not need to add the sugar.