Pazham Pori - Mom's Ripe Plantain Fritters
Thinly sliced ripe plantains dunked in cardamom flavoured batter are deep-fried to crispy and caramelized fritters. Served with chai.
Servings: 3 people
Calories: 350.55kcal
Ingredients
For the batter
- 1 cup all-purpose flour you may use half wheat flour
- 1 tablespoon rice flour
- 1 teaspoon nigella seeds optional, but recommended
- 1 pinch cardamom powder
- 1 pinch turmeric powder optional
- ¾ to 1 cup water more or less depending on the flour quality to make a thick batter
- salt to taste
For fritters
- 2 medium-sized ripe plantain just-ripe but not too ripe
- Oil to deep fry eg. sunflower oil
Instructions
- Mix all the ingredients of the batter to make a smooth lump-less not too thick batter. When you dunk a slice of ripe plantain, the batter should stay coated.
- Trim both ends of the plantains, cut in half, peel the skin and start slicing each half lengthwise a little less than a ¼ inch. (not too thin)
- Heat the oil in a thick bottomed deep pot. Test the readiness of the oil by dropping a small drop of batter. if it sizzles and comes on top then it is ready to fry.
- Pick one slice from one end of it and dip it into the batter on both sides ensuring it is evenly coated. Pull out and carefully slide into the hot oil.
- Deep fry on a medium flame until both sides turn golden and you can see some spots caramelized.
- Serve hot with a hot cup of tea!
Notes
- You can use wheat flour instead of all-purpose flour or make it half plain and half wheat.
- Avoid overripe bananas, they tend to suck all the oil and get too mushy
Nutrition
Calories: 350.55kcal | Carbohydrates: 72.47g | Protein: 6.05g | Fat: 5.56g
