Pazham Pori/Banana Fritters
Pazham pori, also known as ethakka appam or banana fritters, is a beloved snack that enjoys immense popularity in tea stalls across Kerala and some parts of Tamil Nadu. This traditional treat is cherished for its delightful combination of crispy batter and sweet, soft banana filling.
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!
Notes
Choosing the right bananas: Use ripe but firm Nendran bananas for the best results. They have a unique flavour and texture ideal for pazham pori. Overripe bananas can become too soft and mushy.
Batter Consistency: The batter should be thick enough to coat the banana slices without dripping too much. If it's too thin, it won't adhere properly, and if it's too thick, it will make the fritters heavy.
The batter for banana fritters should have a semi-thick consistency that flows smoothly. When you pour the batter, it should hold its shape briefly on the surface before slowly spreading and disappearing. This ensures it clings well to the banana slices, forming an even coating without being too runny or overly thick, resulting in perfectly crisp and evenly fried fritters.
Use rice flour along with all-purpose flour for extra crispiness.
Adjust the sugar quantity based on your preference for sweetness.
Temperature of the Oil: Ensure the oil is hot enough before adding the banana slices. If the oil is not hot enough, the fritters will absorb more oil and become greasy.
To check the oil temperature, drop a small amount of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready.
Adding eggs: You can also add an egg to the pazham pori batter which introduces a richer and lighter texture to the fritters, making them a delicious variation of the traditional Kerala snack. If you are adding egg, you have to adjust the amount of water in the batter.
Serving: Serve the pazham pori hot for the best taste and texture. They tend to lose their crispiness as they cool.
Pair them with a hot cup of tea or coffee for a perfect snack.
