Pazham pori recipe is an easy South Indian Kerala style ripe plantain fritters recipe (with or without maida or eggs) which is so popular in Kerala. We use all purpose flour or wheat flour and ripe plantain bananas (cooking bananas) to make the batter for this delicious and crispy fried snack, to dip the sliced plantains in the batter and deep fry the slices to perfection. Pazham pori is also known as ethakkapam or vazhakka appam.
You can follow this pazham pori recipe to make the fritters with or without maida (all purpose flour) since we can use either maida or wheat atta flour to make these.
You can even use eggs to make the batter but in this simple pazham pori recipe, no eggs are used.
These easy plantain fritters made using ripe plantain bananas are so easy to make and very delicious too.
What Is Pazham Pori?
Pazham pori is a deep fried Kerala snack made using ripe plantain bananas.
Basically they are sweet plantain banana fritters, made by dipping slices of plantain bananas in prepared batter and frying in hot oil.
This kind of traditional banana fritters made using plantain bananas is so popular in South India, Kerala, where this is enjoyed as a tea time snack.
This is popularly known as pazham pori in Kerala where the word ‘pazham’ simply means bananas.
I make this fritters (pazham pori) without maida (all purpose flour) usually but I also use all purpose flour sometimes and the recipe works both ways easily.
In malayalam language we popularly call this tea time snack recipe as pazham pori recipe where pazham means fruit (and we use this word to refer to bananas as well) and pori means fritters.
The other popular malayalam words for this popular Kerala style snack recipe is vazhakka appam recipe or vazhakkappam recipe or ethakka appam recipe or ethakkappam recipe all means fritters made of bananas.
What Kind Of Plantain Bananas Are Used To Make Fritters?
It is very important that you have to use ripe plantain bananas itself for this South Indian Kerala style pazham pori recipe.
If the plantains you buy are green plantains you need to wait until they are ripe and have yellow skin (can turn black or brown which is fine).
Usually green plantains ripe in 2 to 3 days time if you keep them in kitchen counter where they receive light.
However, it is best to buy ripe plantains itself as sometimes the green ones do not ripe perfectly to make the fritters.
Also it is important to note that while we need to use ripe plantains to make the pazham pori, we need ripe plantains that are soft, but have a firm texture.
Make sure not to use overripe plantains in this recipe, because if you use overripe bananas with squishy texture, it won’t hold well while you fry them.
That is one reason why we use plantain bananas instead of regular bananas to make these banana fritters because ripe plantain bananas are soft but are quite firm in texture at the same time and they are perfect to make fritters.
How To Make Pazham Pori?
We need the following ingredients to make pazham pori.
Ingredients to make pazham pori
ripe plantain bananas – make sure the plantains are ripe but firm in texture, otherwise it may not hold well
flour – you can use all purpose flour or wheat flour
white rice flour – adding white rice flour helps to make the fritters more crispy, I highly recommend using it
turmeric powder – for color
sugar – for more sweetness
water – just enough to make the batter, you can make a thick batter and then add little more water only if needed
oil – enough for deep frying
Steps To Follow (The Process)
Slice the bananas lengthwise and then into halves. Keep the slices aside.
Mix all dry ingredients together in a bowl.
Add water to the dry ingredients mix little by little till the flour has the required consistency( thick enough but with dropping consistency).
To make the pazham pori, heat oil in a frying pan.
When the oil is hot, dip each slice of the banana in the batter.
Very carefully put the banana slice(which is dipped in batter) in to the hot oil for frying.
Depending upon the size of the frying pan, you may add more banana slices at a time.
Just make sure to not overcrowd the pan since we have to flip them and fry the other side too.
Fry the banana slices are fried on the bottom side.
Then flip each slice carefully and fry the other side too, till they are fried until the batter is all cooked and crispy and the fritters are golden yellow in color.
Enjoy the delicious banana fritters hot with a cup of tea or coffee!
Tips To Make The Best Pazham Pori Batter
As I told earlier, you can make this pazham pori or banana fritters using all purpose flour (maida) or you can also make this pazham pori recipe without maida, using regular wheat atta flour.
I sometimes make this pazham pori with all purpose flour and sometimes with regular wheat atta flour (in fact I often use wheat atta flour) and it always turn out delicious.
However, you can also use maida or all purpose flour if you wish, which will also give you a very nice texture.
Using all purpose flour is the best if you are looking for the perfect texture, however using wheat flour works very well for this recipe and its more healthy as well.
Unlike maida which is bleached all purpose flour, you can use unbleached all purpose flour (this is what I prefer to use in place of maida) which is not entirely stripped of its nutrients but will give you the perfect texture needed for the batter.
To make the best batter for making banana fritters, do not add too much water to the flour initially.
Once you mix the dry ingredients with the flour, add little water to make the batter and add the remaining after seeing how runny or sticky the batter is.
Because depending on the kind of flour you use, the amount of water you need can slightly vary.
The batter shouldn’t be runny because then the banana slices won’t hold the batter while you dip them and the batter will fall off while you fry.
If the batter is too thick and sticky, it will be difficult to coat the banana slices in the batter and also the fritters may turn quite hard on the outside. To avoid this, make sure the batter is not too runny or too thick and sticky.
In brief, batter should be thick enough to coat the banana slices but should have a dropping consistency, almost like an idli batter consistency.
Also it is important to note that, to make the best banana fritters or pazham pori, you need to use soft, ripe plantain bananas with firm texture.
Even if your batter is perfect, if the bananas are overripe and have a squishy texture, it won;t hold the batter well.
But make sure to use ripe sweet plantain bananas which are soft, but firm in texture.
Can You Add Eggs To The Batter To Make Banana Fritters?
Yes, you can add eggs to the pazham pori batter. However, eggs will add to the liquid and so you will need less water to make the batter.
Some like to use pazham pori recipe with eggs, since adding the eggs (as I mentioned, if using eggs you may need to reduce the amount of water used in the recipe) will give a more delicious flavor and nice texture to the batter.
However this simple recipe for pazham pori does not need any eggs as well.
More Kerala Snacks Recipes:
More Plantain Banana Recipes:
This easy banana fritters recipe or easy plantain recipe give you plantain fritters which are extremely tasty and addictive even though they are deep fried.
I love plantains and easy plantain recipes like this one for many reasons. Plantains are one of the most healthy foods you can even try as the first baby food.
You can steam them in a microwave or use a steamer for a better taste and you have one of the most healthy and easiest breakfasts for the day!
Plantains are calorie rich and filling, but still healthy due to its nutrients.
So the best part about plantains is that if you want to add more calories to your diet in a healthy way, try ripe plantains.
The recipe I am sharing here is for deep fried plantain fritters, which I can’t claim as ‘healthy’. But I want to tell you that this is one of the most delicious, tasty and exotic dishes you can easily try in your home!
Below you can read the full banana fritters recipe (pazham pori recipe) in detail.
Pazham Pori – Plantain Banana Fritters
- 3 ripe plantain bananas
- 1 cup flour (I used wheat flour, you can also use all purpose flour)
- 1 tablespoon white rice flour (adding white rice flour helps to make the fritters more crispy, I highly recommend using it)
- salt a pinch
- ¼ teaspoon turmeric powder
- 2 tablespoons sugar
- 1 ¼ cup water
- oil enough for deep frying, I suggest using coconut oil for the authentic taste of Kerala recipes
- Cut each banana lengthwise, then cut each piece into halves. Now you have got 4 pieces of equal size, from each banana. ( You can cut them again to make small sized fritters, especially if you are making for kids). I recommend to remove the tiny black seeds that you see inside the fruit by scraping gently using the knife, as many people (especially kids) love the fritters to be without the seeds. However removing the seeds is optional, and if you are in a hurry, you can just leave the seeds as they are.
- To Prepare the batter, mix all dry ingredients together in a bowl.
- Add water to the dry ingredients mix little by little till the flour has the required consistency( thick enough but with dropping consistency).
- Keep the bananas and batter aside separately.
- To make pazham pori, heat a deep frying pan and add enough oil to fry the fritters.
- When the oil is hot, take each slice of the fruit and dip in the batter.
- Carefully put the banana slice dipped in batter in to the hot oil for frying. I usually use a dry spoon to transfer the banana pieces to the hot oil very gently so the oil will not splash. If you are using the spoon make sure there is no water content in it.
- You can fry 2 or 3 more slices of the fruits depending upon the size of the frying pan and also the amount of oil used.
- Fry for few moments till the slices turn golden yellow color.
- Flip each piece carefully (I use a spoon and a spatula together to hold the pieces while flipping the pieces very gently without splashing oil) and fry the other side too, till they are fully fried and have a beautiful golden yellow color on both sides.
- Now your plantain banna fritters or Kerala style pazham pori are ready!
- You can use a strainer if there is much oil in the fritters, or simply use paper towels for draining the excess oil in the fritters.
- Serve the plantain fritters hot with evening tea or coffee.