Pazham Pori/Banana Fritters
Pazham pori, also known as ethakka appam or banana fritters, is a beloved snack originating from the southern Indian state of Kerala. Nendran bananas, also known as Kerala bananas or plantains, are a distinct variety of banana native to Kerala, India. Banana fritters are made by coating ripe Nendran bananas in a sweet batter and deep-frying them to a golden crisp. Pazham pori is a staple at tea time and popular street food in Kerala and some parts of Tamil Nadu. The unique flavour of the Nendran bananas, combined with the crispy exterior, makes it a favourite among locals and visitors alike.
A Staple in Tea Stalls
In Kerala, tea stalls are ubiquitous, serving as social hubs where people gather to enjoy a cup of chai and a variety of snacks. Pazham pori stands out as a favourite among these offerings. The crispy outer layer, achieved through a batter made of all-purpose flour, rice flour, and sometimes enhanced with the addition of egg, encases the tender, sweet banana inside, creating a perfect harmony of taste.
Why Nendran Bananas are Ideal for Fritters?
The Nendran banana, indigenous to Kerala, is the star ingredient of pazham pori. They are used to prepare traditional banana fritters, or pazham pori. Nendran bananas are larger and more elongated compared to the other bananas. They have a distinct, robust shape that is ideal for slicing lengthwise to make fritters.
When ripe, Nendran bananas have a firm yet creamy texture. This firmness helps them hold their shape during frying, ensuring that the fritters are not too mushy. This is crucial for achieving the perfect pazham pori, where the banana inside remains soft yet intact, while the exterior is crispy. They possess a unique, rich sweetness with a subtle hint of tanginess, which intensifies upon ripening. This characteristic flavour enhances the overall taste of pazham pori, making it a delightful snack.
While primarily used in banana fritters, Nendran bananas are versatile and can be used in various other dishes such as banana chips, curries, and desserts, highlighting their importance in Kerala cuisine.
Pazham Pori/Banana Fritters
Ingredients
1 cup = 250ml
- 2 Ripe plantain/Nendrapazham preferably Nendran bananas, commonly used in Kerala
- 1 cup all-purpose flour
- 1 tbsp rice flour
- ¾ cup water
- ¼ tsp turmeric powder
- 4 tbsp Sugar adjust according to the sweetness of bananas
- Pinch of salt
- Oil for deep frying
Instructions
- Peel the bananas and cut them lengthwise into thin slices. Each banana can be sliced into 4-5 pieces.
- In a mixing bowl, combine the all-purpose flour, rice flour, sugar, salt, and turmeric powder.
- Gradually add water to the dry ingredients and mix well to form a smooth, thick batter. The consistency should be thick enough to coat the banana slices.
- Pour enough oil into a deep frying pan or wok and heat it over medium heat.
- Dip each banana slice into the batter, ensuring it is evenly coated.
- Carefully place the coated banana slices into the hot oil. Fry them in batches to avoid overcrowding the pan.
- Fry the banana fritters until they turn golden brown and crispy. Make sure to turn them occasionally for even frying.
- Once fried, remove the banana fritters from the oil using a slotted spoon and place them on paper towels to drain the excess oil.
- Serve hot with tea or coffee.
- Enjoy your homemade pazham pori!
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