ad

Search this blog

Mom's Ripe Plantain Fritters

Thinly sliced ripe plantains dunked in cardamom and nigella seeds flavoured batter are deep-fried to crispy and caramelized fritters. Best served with evening tea. 
Mom's Ripe Plantain Fritters

Jump to Recipe. Did you notice that I have served two plates of Ripe Plantain Fritters which is so not me? I always serve on one plate and we both share it, but the 30 days of Ramadan taught me that I need a fair share! 🤣 So Divide and Rule! I love plantains and like mentioned in my KaiPola recipe, I can live rest of my life eating ripe plantain that is steamed, fried, sauteed, stuffed, etc. Ripe Plantain Fritters are the easiest snack among all the others that we do with this King of Kerala Fruit! 😜


Ok, now lets talk Ripe plantain fritters popularly known as pazham pori! What can possibly go wrong with this? If you have made pazham pori and always ended up with a batch that is too oily, not crispy in the edges, not sweet enough, no colour and makes you feel guilty for frying and wasting, then let me assure you, my recipe will give you the best result.

There are so many variations depending on region and personal preference. My mom's way is usually how my aunts also make but there is some magic in what my mom makes which I have never been able to crack. I think it is primarily because she does not have a recipe. simple as that...but makes it complicated for me. Having had it so many times, I thought I can replicate it in my Yanbu kitchen but I was wrong. The first time I made this in Yanbu in 2014 was a disaster. I followed some recipe online which asked for sugar and baking soda etc. I never wanted to waste the plantains that I get so rarely here so I waited until I got back home. Plantains are like an exotic fruit here, hardly available and that too not of good quality. 

Mom's Ripe Plantain Fritters

When I went back to India, I made it a point to watch my mom make pazham pori...and that is the only way I can get close to her way. What I was doing not correct (there is no wrong way) was adding sugar and baking powder.  You don't need either to make this my mom's way. If you add sugar, the fritters turn darker while deep frying even before the plantain starts to get cooked. The ripe plantain will lend sweetness and gets caramelised while frying so there is no need for sugar in the batter. Secondly, the baking powder or soda too not required as then the batter will separate from the plantain and it will be like a balloon. So let me share our home recipe sans sugar and baking soda/powder! 

Pazham Pori or Ethekka Pori or Nenthranpazham porichathu all translates to Banana Fry - which is not right but you will find a ton of web pages calling this as Kerala Banana Fritters which I honestly believe is misleading for people who know the difference. I won't be surprised if plantain haters come up with fritters using dessert Banana!

Tips to make your best Ripe Plantain Fritters aka Pazham Pori 

How to prevent oily batch? 
Don't use overripe plantains
Don't make the batter too loose
Don't fry on low flame

How to make it sweet without adding sugar? 
The sweetness comes from the ripe plantains that get caramelized. Adding sugar to the batter will suppress the flavours of the plantain. Use a good sweet ripe plantain so the fritters are also sweet. 

How to make it crispy and caramelized fritters?
Add rice flour for the crispy quotient and fry on a medium flame until you can see the bits of plantain caramelising. Don't forget to turn the fritters so that they are evenly cooked and fried. 

How to add colour? A pinch of turmeric gives these fritters a yellow hue which is more appetizing but it is totally optional. 

Mom's Ripe Plantain Fritters Recipe

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)
a pinch of cardamom powder
a pinch of turmeric powder (optional)
3/4th to 1 cup water (more or less depending on the flour quality to make a thick batter)
Salt as per taste

2 just-ripe but not too ripe medium-sized plantains
Oil to deep fry

METHOD

  1. Mix all the ingredients of the batter to make a smooth lump-less thick batter. The batter should remain in your finger when dipped. Thick batter and thin enough for easily coating the sliced plantains. 
  2. Trim both ends of the plantains, cut in half, peel skin and start slicing each half lengthwise (not too thin)
  3. Heat the oil in a thick bottomed deep pot
  4. 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
  5. Pick one slice from one end of it and dip into the batter both sides ensuring it is evenly coated
  6. Pull out and carefully slide into the hot oil
  7. Deep fry both sides till done on a medium flame
  8. 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
Mom's Ripe Plantain Fritters

F is one weird Malabari who hates Ripe Plantains but eats pazham pori like there is no tomorrow! So over the weekend, I make a big batch of these Ripe Plantain Fritters and we devour it with a hot cup of strong tea. 

Just in case you have some more batter left and no more plantains to fry, then use it to make dates fritters. Just remove the seed and dip in the batter and deep fry while the oil is hot.
Ripe Plantain Fritters and Date Fritters

Now that you are here, why don't you check another plantain recipe - my most favourite food that I can eat every day - Pan-roasted ripe plantain with eggs!

TRIED THIS RECIPE? 

I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchai so that I can see your creations!

Comments

ad