Banana Fritters/Ethakka Appam / Pazham Pori

Ripe plantain fritters commonly known as Pazham Pori / Ethakkappam is ubiquitous in Kerala and it is a famous tea stall snack that is devoured equally by young & old age groups. The taste of the Pazhampori made with the native variety available in Kerala is incomparable yet the ones made with the regular ripe plantains are also scrumptious. The only criterion is to look for fully ripe sweet plantains.

INGREDIENTS:

• Ethapazham /Ripe plaintain - 1 
• All purpose flour or maida - 1/2 cup
• Sugar - 3 tsp
• Baking soda - a pinch
• Cardamom powder - 1/4 tsp
• Turmeric powder - 1/8 tsp
• Water - About 1/2 cup (more or less)
• Coconut oil to deep fry

METHOD:

• Place the flour in a mixing bowl.
• Add sugar, cardamom powder, turmeric powder and baking soda.
• Add about 1/4 cup water and adjust as you want, to make a batter slightly more watery than dosa batter. It shouldn't be too thin, otherwise, the pazham pori will be too oily.
• Cut the ripe plantain into half and then slice each half midway vertically. Further slice each of the quarters into 2-3 thin pieces. Dunk these into the batter.
• Heat oil in a pan until its all bubbly. You have to use coconut oil for the authentic taste. 
• When the oil is just short of smoking hot, add in the banana pieces coated with the batter.

 

• Fry until golden brown and drain on paper napkins.
• Serve warm with tea.
• The Pazham Pori get soggy and the coating gets chewy and soft once cold so this is best served warm.

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