Pazham Pori Recipe: Deep-Fried Banana Fritters From Kerala

Pazham pori, the deep-fried banana fritter from Kerala, is a popular tea time snack that is enjoyed across the state. Typically found in chaaya kadas – or tea shops, as they are known – in Kerala, fresh batches of pazham pori are fried just in time as customers gather for their evening cup of chai. Also known as ethakka appam, these banana fritters are made with a locally grown variety of banana called nendra pazham. Unlike most other varieties of bananas, the nendra pazham has a pastel yellow flesh, is longer in appearance and sweeter in flavour.

These bananas are sliced lengthwise into thin strips and dipped in an all-purpose flour-based batter before being dropped into a vat of hot coconut oil. The pazham pori is usually served alongside other deep-fried snacks like parippu vada (lentil fritters) and cups of cardamom tea. To make pazham pori at home, it is ideal to use ripe bananas that are firm to the touch and sweet in flavour. These fritters are also a great recipe to try on days when you prefer a sweet breakfast and are looking to try something out of the ordinary.

Recipe:

Ingredients

• 2 ripe bananas
• ½ cup all-purpose flour
• 1 tablespoon rice flour
• 1 tablespoon sugar
• 1 pinch turmeric
• ½ teaspoon baking soda
• ¼ cup water
• Oil, for frying

Method

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Use These Banana Parts In Cooking

• To make the batter, mix together the flours, turmeric powder and sugar in a bowl. Add the water in a slow drizzle to form a batter that is thick but easy to coat the banana slices, similar to the consistency of bhajiya batter.
• Slice the bananas lengthwise into ½-inch thin strips and gently place each slice in the batter. Use a spoon to coat the other side and ensure that the banana slices are fully masked. Heat oil in a large pot and gently drop the battered slices into the hot oil.
• Deep fry the fritters on a medium low flame to ensure that the fritters retain their bright yellow colour. Once the bubbles in the oil subside, after 3-4 minutes, use a slotted spoon to retrieve each fritter and place on an absorbent paper towel.
• Ensure that you do not overcrowd the frying pan and fry only a few slices at a time. Dust the fritters with some powdered sugar, if necessary and serve hot, with tea or filter coffee.