Pazham Pori | Banana Fritters
User Reviews
5
Pazham Pori | Banana Fritters
Description
This recipe uses ripe, firm bananas sliced into manageable pieces and coated in a batter combining all-purpose flour with optional rice flour, sugar, turmeric powder for color, and baking soda for lightness. Water is added to achieve a slightly thick, smooth batter that adheres well to the banana slices.
The coated bananas are deep-fried in medium-hot oil until golden on both sides, ensuring a crispy outside while maintaining a tender banana interior. Turmeric adds a subtle hue without strong flavor, while the light batter provides a contrast in texture to the soft fruit.
Pazham Pori makes a traditional snack or breakfast item. The ease of preparation and frying means it can be enjoyed fresh as a quick, sweet indulgence. The firm bananas hold their shape during frying, retaining some bite amid the crunchy coating.
The recipe can be scaled up easily. Ensuring the batter maintains the right consistency is key to good coating and frying results. Fry in batches to avoid overcrowding and uneven cooking.
Ingredients
- 300 grams banana or 2 to 3 medium to large ripe bananas or nendram pazham, ripe, firm
- ½ cup all-purpose flour
- 1 tablespoon rice flour - optional
- 1 tablespoon sugar - optional
- 1 pinch turmeric powder
- 1 pinch baking soda
- ⅓ cup water or add as required
- oil for deep frying, as required
Instructions
making batter
- In a mixing bowl, take ½ cup maida, 1 tablespoon sugar (optional), a pinch of turmeric powder and a pinch of baking soda.
- Mix very well.
- Then add water in parts. I used ⅓ cup water. Depending on the type of flour, you can add less or more water. If batter becomes thin, then add some more maida.
- Mix to a smooth batter without any lumps.
- The batter consistency is slightly thick so that it coats the banana slices very well. Keep aside.
making pazham pori
- Peel two large bananas.
- Then first slice them in half or quarters. Then slice each piece vertically in two equal parts.
- Heat oil for deep frying in a pan or kadai. When the oil becomes medium hot, then the banana fritters can be fried. Dip each slice in the batter and coat it well with the batter.
- Gently place the batter coated banana slices in medium hot oil.
- Fry the slices depending on the size of the kadai or pan.
- When one side is cooked, then turn over gently and fry the other side.
- Fry till both sides are light golden. You don't need to fry these fritters too much. Stop once the bananas start oozing out moisture into the oil and the oil begins to splutter too much. We just need to fry till the outer coating is done. A light golden is fine.
- Remove with a slotted spoon.
- Keep the fried banana fritters on kitchen paper towels.
- In the same way, fry the remaining banana slices. You may see some caramelisation happening on the remaining banana fritters. This is due to the moisture and sugars which have leeched into the oil while frying the first batch. Prepare the pazham pori in the same manner and keep them on kitchen paper towels, so that the excess oil is soaked up.
- Serve pazham pori hot as an evening snack with tea.
Notes
- The recipe quantity can be easily scaled to make more fritters.
- Use ripe but firm bananas that hold their shape during frying.
- Adjust batter thickness by adding water or flour to ensure proper coating.
- Maintain medium-hot oil for frying to achieve an even golden crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 94mg | 4% |
| Potassium | 384mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 64IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 9mg | 10% |
| Vitamin E | 4mg | |
| Vitamin K | 1µg | |
| Calcium | 10mg | 1% |
| Vitamin B9 (Folate) | 58µg | |
| Iron | 1mg | 6% |
| Magnesium | 33mg | 8% |
| Phosphorus | 47mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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