Pazham Pori | Ethakka appam | Banana fritters

Pazham Pori

There are some food which can take on a wonderful trip down the memory lane… It’s one such recipe I am sharing today – something which I really love, pazhampori (or Banana fritters). This simple tea–time snack can give an instant kick of nostalgia to Malayalees all over the world I am sure!

It’s made quite frequently in Kerala homes to go with the afternoon tea (nalumani palaharam, or 4 ‘o clock snack). And you won’t miss this even if you are on the road; across the length and breadth of Kerala, almost all local tea stalls will have these fritters adorning the glass cabinets. Ripe Kerala Bananas (cooking plantain, known as Nendrapazham in Malayalam) is used to make the fritters. Dipped in the creamy batter and deep fried into perfection in coconut oil – just awesome!

You need –

  • Ripe banana – 2
  • Coconut oil – for deep frying

For the batter-

  • Plain flour – ½ cup
  • Rice flour – 2 tablespoons
  • Sugar – 2 tablespoons or a per the taste
  • Cardamom powder – a good pinch
  • Turmeric powder – 1/4 teaspoon
  • Salt to taste
  • Water – ½ -3/4 cup

IMG_2564 01

Pazham pori 1

How to –

To make the batter- Mix all the ingredients under ‘for the batter’ to fine paste and thick enough to coat the banana slices.

Heat the oil in a deep frying pan.  Halve the bananas and slice into about 3mm thick. Dip the sliced bananas into the batter and coat well. When the oil is hot (not smoking hot) deep fry the slices till crisp and slightly golden. Remove and drain on a kitchen towel.

Serve hot  with a hot cup of tea!

IMG_2557 01

 

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