Banana fritters
Popular in Kerala by the name of pazhampori, it is made from the big yellow banana called nedran or etheka in malayalam. Usually a deep fried snack, it is often seen in the road side shops called thattukadas.
Big yellow banana - 2
Chickpea flour (besan) - 1/2 cup
Semolina (rava) - 2 Tbsp
Salt - 1/4 tsp
Carom seeds - 1 tsp
Kashmiri chili powder - 1 tsp
Water - 1/4 cup
Olive oil - for shallow frying
Peel bananas and slice into thin strips, rounds, half rounds or any shape that you fancy.
In a shallow bowl, add flour, semolina and spices. Mix to combine. Add water and stir so that everything mixes well. The batter will be semi-watery, not too thin, but not too thick either.
Heat saucepan with oil. Once it becomes quite hot, dip banana slices in the batter so that the banana slices are fully coated. Place gently on the pan and reduce heat. When the underside is cooked and crisp. flip sides gently with a spoon. When both sides are crisp, transfer to a serving bowl. Gently press with kitchen towel to remove any excess oil.
Serve hot with your morning cup of tea as you sit in your balcony or patio. That's when you see the different shades of leaves in your garden. A snapshot of the variety in ours...
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