First off a word of caution: This is a Kerala style preparation of Banana fritters. That means we use plantains instead of bananas. You say what’s the difference?…Its all about the consistency and flavor. Plantains are generally more, sturdy and thicker than bananas. Plantains are generally found in Asian countries where as bananas are more popular in the west. Ripe plantains can be steamed or fried. You could do the same with bananas, but it will get very mushy.
For more info see this link why-we-eat-and-health-benefits-of-plantains
Now for the recipe
Pazham pori aka Ethakka appam or banana fritters is a traditional evening snack item in Kerala. Its available through out Kerala and all most all Keralites prepares it the same way. Its simply ripe banana’s coated with flour and deep fried in oil.
Pazham pori Preparation
- Mix the “All purpose flour”, sugar, baking powder, salt and water in a dish and blend it thoroughly to form a semi thick batter.
- Add a pinch of turmeric powder to the batter to color a bit.
- Peel the bananas and slice them length wise into half and then slice each halfway into 3 or more to get the thin slices.
- Dip the slices in batter and evenly coat them.
- In a deep bottom frying pan heat some oil.
- When the oil becomes hot, dip the batter coated banana pieces and fry them until they become golden brown. Flip them in between.
- Remove from oil and drain the excess oil with paper napkins / kitchen towel.
- Serve it hot.
- Its better to use the Kerala plantains (nendra pazham) for the preparation.
- Some people add a little of crushed cumin seeds (ജീരകം) to the batter. You can add it if you want.
- Its better to serve it when the snack is still hot.
- You can skip the turmeric powder, Baking powder or cumin seeds if you don’t have it. Doesn’t really make a huge difference in taste.