Crispy on the outside and soft on the inside, pazhampori (banana fritter) is Kerala's favourite tea-time and monsoon snack made with ripe bananas.
Ingredients
- 2 ripe bananas (Nendran bananas), peeled
- 1 cup all-purpose flour (maida)
- 2 tablespoons sugar (if needed to adjust taste)
- ¼ teaspoon turmeric powder
- ¼ teaspoon cardamom powder (optional)
- A pinch of salt
- ¾ cup water (adjust as needed)
- Oil, for deep frying
Preparation
- Slice each banana lengthwise into two or three thin pieces.
- In a mixing bowl, combine all-purpose flour, sugar, turmeric powder, cardamom powder and salt.
- Gradually add water and whisk into a smooth, lump-free batter. The batter should be thick enough to coat the banana slices evenly.
- Heat oil in a deep pan over medium heat.
- Dip each banana slice into the batter, ensuring it is fully coated.
- Carefully slide the coated slices into the hot oil.
- Fry until both sides turn golden brown and crisp, flipping occasionally for even cooking.
- Remove using a slotted spoon and drain on paper towels.
- Serve hot while the coating is crispy and the banana remains soft inside.
Serving suggestion
Serve pazhampori hot with a cup of tea.
