Pozham Pori (Sweet Banana Fritters)by Leena Kohli (@leenakohli)
Pozham Pori, also known as Ethakka appam, is a beloved Kerala treat. Ripe bananas (Nendram Pazham) are dipped in sweet flour batter and fried until golden and crispy, which are delicious and easy to prepare. These deep-fried banana fritters can be enjoyed on their own or paired with a cup of tea or coffee. They can be made with ripe bananas if 'Nendram Pazham' isn't available.
- 6ripe Bananas
- 1/2cupAll-purpose flour
- 2tbspRice Flour
- 1/4tspTurmeric powder
- 1pinchBaking Soda
- 1/4tspCardamom Powder
- 1/4cupJaggery (adjust to taste)
- Water (as needed)
- Oil (for deep frying)
Combine the all-purpose flour, rice flour, turmeric powder, baking soda, salt, cardamom powder, and jaggery in a mixing bowl. Mix well.
Gradually add water to the mixture while whisking to form a smooth batter consistency with no lumps. Let it rest for 8-10 minutes.
Peel the bananas and cut them into halves, quarters( depending on their size) or circular slices. Set them aside.
Heat oil in a deep pan or kadai over medium heat. (To test oil readiness, drop a bit of batter in it. If it rises quickly, it’s ready).
Dip banana pieces in the batter, ensuring they are evenly coated.
Place coated banana pieces into the hot oil, in batches. Fry till the coating turns golden brown from both sides.
Use a slotted spoon to remove the fritters and place them on a kitchen towel to absorb any excess oil. Repeat the process for the remaining banana and batter.
Serve the Pazhampori hot with a cup of tea or coffee or as a snack.
Tips & Tricks
Choose bananas of medium ripeness – not too soft, not too firm.
Maintain medium heat for frying to ensure even cooking.
You can substitute jaggery with sugar.
To assess the batter's consistency, it should smoothly coat the back of a spoon.
Pazhampori is best enjoyed when served hot and fresh. The fritters may lose their crispiness if they sit for too long.
Servings may vary based on the portion served.
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