Plantain Fritters / Pazham Pori

By Flagthis -

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This two minute, sweet and tangy snack, like many other dishes of the Kerala cuisine, is something you will love or hate. There is no in between. I like it  best  when served right off the frying pan. That doesn’t mean you can’t eat it cold. You can, and it tastes great. Only that it tastes distinctly different from when it is hot. I also like it better, when really ripe plantains are used.

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 Ingredients

3 plantains /ethakka/ nenthra pazham – nicely ripened
11/2 cup all purpose flour 
2 - 3 tsp (based on how sweet you like it, I prefer it on the sweeter side)
1/2 tsp crushed cumin seeds /Jeera
1/4 tsp crushed cardamom seeds
pinch of salt (to taste)
Refined vegetable oil for deep frying

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Directions

  • Mix together flour, cumin, sugar, cardamom, salt and water to make a smooth batter, slightly thick, sufficient to form a thin coating on the plantain slices.

  • Slice the plantains vertically into 3 thin slices. If it is too big, cut it into half and then slice it vertical.

  • Heat oil in a frying pan.

  • Dip the slices in the batter to form a thin coat on the slices and slide gently into the hot oil.

  • Fry the slices till the batter is cooked on all sides, remove from the pan and blot the excess oil using a paper towel.

  • Serve hot with tea.

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