Pazham Pori

Ingredients

Method

1. 1

   Prepare the Bananas

   Peel the Nendran bananas and cut them horizontally into two halves. Slice each half vertically into 3 or 4 long thin strips about 0.5cm thick. Ensure the bananas are ripe but firm; if they are too mushy, they will absorb excessive oil and break apart.

2. 2

   Whisk the Batter

   In a wide mixing bowl, combine the all-purpose flour, rice flour, sugar, turmeric, and salt. Slowly add water while whisking constantly to ensure no lumps form. The batter should be thick enough to coat the back of a spoon heavily but still fluid enough to drip slowly.

3. 3

   Heat the Coconut Oil

   Fill a heavy-bottomed kadai or deep pan with enough coconut oil to submerge the fritters. Heat over medium-high heat until the oil reaches approximately 180°C (350°F). Test by dropping a small bit of batter; if it sizzles and rises immediately without browning instantly, it is ready.

4. 4

   Coat the Fruit

   Dip one banana slice at a time into the batter, ensuring it is completely enveloped. Hold it over the bowl for a second to let the excess batter drip off. Over-coating leads to a doughy, soggy fritter rather than a crisp one.

5. 5

   First Fry Phase

   Gently slide the coated slices into the hot oil, being careful not to overcrowd the pan (usually 3-4 pieces at a time). Let them fry undisturbed for about 1 minute until the batter sets. You will see bubbles vigorously forming around the edges.

6. 6

   Flip and Golden Brown

   Using a slotted spoon, carefully flip the fritters. Maintain medium heat to ensure the banana inside cooks through and softens while the exterior turns a vibrant golden yellow. Fry for another 2-3 minutes, turning occasionally.

7. 7

   Check for Crispness

   The fritters are done when the edges look slightly browned and the bubbling of the oil subsides significantly. This indicates the moisture in the batter has evaporated. The exterior should feel firm to the touch of the spatula.

8. 8

   Drain and Rest

   Remove the fritters using a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Do not stack them immediately, as the steam will make the bottom ones soggy. Let them rest for 2 minutes before serving.

9. 9

   Final Quality Check

   The perfect Pazham Pori should have a thin, crispy crust and a sweet, almost custard-like banana interior. If the crust is too hard, reduce the rice flour next time; if too soft, ensure your oil temperature stays consistent.