Pazham Pori (Banana Fritters)
- 100 grams Plain flour / Maida
- 50 grams Roasted rice flour ((fine))
- 1/4 teaspoon Salt
- 2-3 tablespoons Sugar
- 1 pinch Baking powder
- 2 cans Chilled club soda
- 3 Ripe plantains
Peel and slice the ripe plantains.
Mix flour, salt, sugar and baking powder. Combine thoroughly, divide into two portions.
Heat a wok and add coconut oil. Once the oil is heated, add little chilled club soda to one portion of the flour mix. Add enough soda to make a batter of coating consistency.
Coat one slice in the batter and fry in the hot oil. Fry 2 to 3 pieces of plantains at a time. Turn over once one side is fried. Fry on the other side too. Use a spider strainer and drain the fried fritter onto a kitchen bowl.
Fry two to three batches in the same way. Once the batter loses the airiness, discard the batter.
Open the second can of club soda and pour into the second half of the flour mix. Prepare batter like earlier and fry the plantains similarly.
Serve the fritters warm. These will remain crispy for at least 30 minutes. Enjoy with tea.
Plantains - Make sure they are ripe and sweet.
Club soda - Chilled club soda creates the batter better than plain water. The carbon dioxide bubbles make the batter light and fluffy, creating a crispy and light coating.