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Banana Fritters | Pazham Pori Recipe



Banana Fritters or PazhamPori or Ethakkappam is an easy and favourite evening snack usually taken with steaming hot tea. As you go to Wayanad, there are numerous vendors who put up a stove on the roadside and serve steaming hot snacks. It is from one of those wayside vendor, I had the tastiest banana fritters, perfectly crunchy on the outside with a soft and melting center. I had been trying to reproduce the same ever since and finally here I am, sharing the recipe with you.

Ingredients

  • Really ripe bananas (Ethappazham) - 2 or 3
  • Coconut oil

For the batter

  • Wheat flour(Atta) or Plain flour(Maida) - 1/2 cup
  • Rice flour(Aripodi) - 1 heaped tbsp. (This makes the batter crispy)
  • Sugar - 1 or 2 tbsp (Not much sugar is required, as the bananas are very ripe)
  • Salt - 2 pinch
  • Turmeric powder - 1/4 tsp. 
  • Water - 3/4 cup

Procedure

  1. Mix wheat flour/plain flour (I personally prefer wheat flour as it is healthier than maida. Also, fritters made with both tastes more or less the same), rice flour, sugar, salt, turmeric powder and water. Pour water little by little and mix to attain the desired consistency (Batter should not be watery, it is better to have a consistency between idli and dosa dough, in order to coat the bananas). Make sure there are no lumps.
  2. Make thin long slices or circles out of the bananas. For long slices, I cut half a banana into 4 long, thin slices.
  3. Heat oil in a wok (I used an old appachatti). Oil should not be smoking hot. 
  4. Coat the banana slices in the batter and drop them slowly into the wok. Make sure the bananas are fully immersed in simmering oil.
  5. Fry till they are golden brown.
  6. Serve with hot tea.

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