Pazham Pori/Vazhakkappam/Banana Fritters
Crispy, sweet pazham pori
Ingredients
- 4 plantains very ripe
- 1cup/5oz/140g All Purpose Flour
- 1 tbsp sugar or to taste
- 2 pinches Coarse Salt
- 1 cup/250ml water more or less for thin batter
- 1 tsp Vegetable Oil
- Vegetable Oil for deep frying
Instructions
- Heat oil in a heavy bottomed pan.
- Trim ends of plantains, peel and cut into three pieces horizontally. Cut each piece into 4, lengthwise.
- Batter - to a bowl, add ap flour, sugar, salt, tsp of oil and mix. Add 1/2 cup water. Mix and add more water if needed to make a thick, smooth batter. Add little more water to make a thin batter. Batter should coat plantains without being too thick. Optional - add 1/4 tsp turmeric powder for color, ground cardamom and/or black sesame seeds for flavor. I didn't add any to this recipe.
- When oil is hot, dip each piece of plantain into batter, let excess drip off and place gently in oil. Fry until deep golden brown on both sides. Flip pieces after one side has turned golden brown. As pieces cook, they tend to stick together. Leave them alone until you drain them. Separate them after draining. After making one batch, stir batter and add water to thin if you need to.
- Drain on a paper towel lined plate. Wait 2 minutes and enjoy while warm. A cup of chai is perfect with these fried plantains. Try my CHAI RECIPE
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