Pazham pori / Banana Fritters Kerala Style

A special type of banana - nenthiran, is available here in Kerala and we use it in multiple recipes in it's raw and ripe forms.

Raw unripe nenthiran is called as nenthira-ka.

Ripe nenthiran is known as nenthira-pazham.

With the unripe nenthira-ka, we make the famous banana chips / uperi. We also use it liberally in curries like avial and to make thoran. The peel of the unripe banana becomes an amazing side dish - banana peel thoran.

Ripe banana is an any time meal in itself, but mom's can enhance it's taste and any kid would love it if the banana is caramelized to make pazham choondiyathu or roasted with a dusting of sugar - banana roast.

Here I present another all-time favorite tea snack of Kerala - Banana Fritters. 

Batter fried Ripe Nenthira pazham.

Ingredients:

Ripe Nenthira pazham - 2 

Besan / chick pea flour / kadalamav - 2 tbsp heaped

Rice flour / ari podi - 1 tbsp

Sugar - 1 tsp (optional)

Turmeric powder - 1/4 tsp

Til seeds / ellu - 1 tsp (optional)

Oil for deep frying - preferably coconut or vegetable oil

Method:
Mix the besan, sugar, rice flour, til seeds and turmeric powder with enough batter to make a thick dropping-consistency batter.
Peel the banana and cut into 1/2. Cut each 1/2 into 3 long slices.(or)
Cut the banana into slanting long diagonals.
Dip each slice into the batter and deep fry until golden brown.
Remove using a slotted spoon and place on a kitchen roll to remove excess oil.
Enjoy.