Pazham pori is definitely every Malayalee’s teatime favourite – and my family is no exception. As simple as they are to make, it took many (many many many) trials to get them crispy and perfect! It’s my father-in-law’s favourite teatime snack and he’s the reason I was determined to crack this recipe.
Be sure to pick bananas that are ripe and sweet. Slice them very thin and deep fry to give a crispy covering. The challenge lies in getting the perfect crispiness. Initially I tried adding rice flour but it didn’t yield the results I had hoped for.
Amusingly, the idea struck me while making fish and chips. Do try this out and let me know how it goes! I have been making Pazham pori using this method for past few years and it hasn’t let me down! And if you want to indulge your sweet tooth further, check out my chocolate fudge recipe!
How to prepare pazham pori in 3 steps
- Slice the ripe plantains
- Prepare the batter
- Dip the plantains in batter and fry
Check out the video here!
Pazham Pori (Banana Fritters)
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.