Pazham Pori is one of the most iconic tea-time snacks in Kerala. Just the thought of this hot and crispy sweet snack is enough to drive any Malayalee into full-on Nostalgia. Pazham Pori or Plantain fritters are made with ripe Plantains.

Pazham Pori (പഴം പൊരി)

Ratheesh AKA Pazham Pori. Malayali’s all time favorite tea snack  നല്ല ചൂട് പഴംപൊരിയൂം അടിച്ച ചായയും!

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♦Prep time: 5min ♦Cook time:5min ♦Servings:4-6.

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EAT AND TELL!!! Let us know if you tried – Pazham Pori (പഴം പൊരി)

Pazham Pori (പഴം പൊരി)

Author: Shana Shameer

Difficulty: Beginner Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Description

Pazham Pori (also known as Ethakka Appam) is a popular and beloved snack from the South Indian state of Kerala. It is a type of sweet banana or plantain fritter.

Ingredients:

Servings

• 2 ripe Plantains (Kerala Plantains - Ethapazham)
• 1 cup Plain flour (maida)
• 1 Tbsp Rice flour
• ¹⁄₄ tsp Salt (Just shy of a 1/4)
• 2-3 Tbsp Sugar (to taste- depending on sweetness of the ripe Plantains)
• ¹⁄₄ tsp Turmeric powder,
• ¹⁄₂ cup Water (more if needed)
• 1 large pinch Baking Soda
• Coconut oil (for frying)

Instructions

Video ON

1. Peel the RIPE plantains. Plantains should be ripe but not overly so for best Pazham Pori. The smell should tell you. The plantain pictured above is just about to be too ripe.
2. Slit vertically/ lengthwise and then cut in half to make 4 fritters. (You can make them longer by cutting into two or smaller by cutting into 6 - as you prefer)
3. Add plain flour, rice flour, salt, turmeric powder, and sugar (according to the sweetness of the plantain)
4. Add half a cup of water first and stir briskly, till there are no more lumps. Add more water, just to get the batter smooth. It should remain quite thick.
5. Heat coconut oil in a deep-sided wok /Kadai.
6. Add baking soda to the batter - just before frying and stir through the batter to incorporate properly.
7. One at a time, dip the fritters in the batter and slide them into the hot oil.
8. Fry till golden light brown and puffed. Fry both sides evenly till the edges are crisp.
9. Drain on kitchen paper towels and serve with a good cup of Indian tea.

Note

• As with many Kerala recipes, Coconut oil is the preferred choice and gives the best flavor.
• The optional addition of coconut milk also boosts flavor.
• These fritters are great served hot, but are yummy even if cool/ served later in the day.
• The batter should be thick enough to provide a nice, full, and crispy coating.
• Read more about KERALA CUISINE.
• Key Ingredients: Plantain, Sugar, Flour, Rice flour, Turmeric, Salt, Baking soda, Coconut Oil.

Keywords: Pazham Pori, Ethakka appam,