The Art Of Preparing Pazham Pori: Sweet And Crispy Banana Fritters

Pazham Pori, also known as Ethakka Appam, is a beloved snack from Kerala made with ripe bananas dipped in a sweet batter and deep-fried to a golden brown. Traditionally made with Nendram Pazham, these fritters are crispy, soft, and sweet. Best paired with a hot cup of chai or coffee, Pazham Pori makes for the perfect tea-time indulgence. Simple to prepare and irresistibly delicious, it’s a must-try South Indian delicacy.

prep time 00 Hour 10 Mins

cook time 00 Hour 15 Mins

chef Priyanka Meena

Indians are particular about their tea time, be it any state, culture or any region, each region has its own way to enjoy the tea time. Kerala is no different; tea time is not just a break, it’s an event here too. While the rest of India may turn to samosas, pakoras, or biscuits, in Kerala, a plate of freshly made Pazham Pori is often the highlight of the evening. Also called Ethakka Appam, this traditional snack features slices of ripe banana coated in a smooth, sweet golden batter and deep-fried..

The star ingredient here is the Nendram Pazham, a long, firm, and mildly sweet variety of banana that’s as iconic to Kerala as coconut trees and backwaters. When ripe, Nendram Pazham offers a deep yellow skin and a rich aroma that beautifully turns into fritters. Its soft texture, firm yet tender, ensures that the fritters hold their shape while offering a soft, almost creamy bite inside. However, Nendram Pazham isn’t always available outside Kerala. But worry not, we are here to help

Pazham Pori is comfort food with deep cultural significance. Locals from the Kerala region recall growing up eating these fritters made by mothers and grandmothers, often served with steaming cups of chai on rainy evenings. Hotels and tea shops across the state also feature them on their evening snack menu alongside Parippu Vada (lentil fritters) and Uzhunnu Vada (medu vada).

The recipe itself is straightforward. A simple batter made from all-purpose flour, mixed with a pinch of turmeric for a slight yellow hue, a little sugar, and some water. Some people also add rice flour for extra crispiness, and a pinch of baking soda for a light, airy coating. Prepare the batter to the right consistency that helps hold its shape. Once dipped in this batter, the bananas are fried until golden, creating a mellow taste that contrasts between the crispy shell and the tender fruit within.

Served hot, Pazham Pori is best enjoyed fresh out of the pan. It’s wholesome and doesn’t require any chutney or dipping sauce. Let’s learn how to make them with easy tips and bring the taste of Kerala to your kitchen.

Choose ripe nendran bananas that are firm and not overripe so they hold shape while frying, and slicing them in a Stainless Steel Cookware bowl keeps prep clean and easy.
Mix the batter to a smooth but thick consistency so it coats the banana well, and using a Mixer Grinder helps remove lumps quickly.
Heat the oil properly before frying so the pazham pori turns crisp and not oily, and using a deep Fry Pan gives enough space for even frying.
Fry on medium heat so the batter cooks through without burning, and cooking in a Non-Stick Cookware pan helps prevent sticking while turning.
Maintain steady oil temperature throughout frying so each batch cooks evenly, and a L Induction Cooktop helps control heat easily.

Step 1

In a mixing bowl, combine the all-purpose flour, rice flour (if using), sugar, turmeric powder, and baking soda. Mix well so the dry ingredients are evenly distributed. Gradually add water, whisking as you go, to create a smooth, lump-free batter. The consistency should be slightly thick so that it clings to the banana slices without dripping excessively. Set aside.

Step 2

Peel the bananas and cut them in half or quarters, depending on their length. Then slice each piece vertically into two equal halves. You should end up with long, flat slices that will fry evenly.

Step 3

In a frying pan or kadai, heat oil for deep frying over medium heat.

Step 4

Dip each banana slice into the batter, ensuring it is well-coated. Gently slide the coated slices into the hot oil.

Step 5

Fry each side for about 2-3 minutes or until light golden brown. Turn them gently to avoid breaking the fritters. You’ll notice the bananas becoming tender and the outer coating turning crisp.

Step 6

Remove the fritters with a slotted spoon and place them on a kitchen paper towel to absorb excess oil. Serve hot or warm with chai or coffee.

Frequently Asked Questions

Yes, you can use any ripe but firm banana. Just avoid using overripe bananas as they may turn mushy and absorb more oil.

It’s always best to prepare the batter fresh. If made in advance, it may thicken or lose its airy texture, especially if baking soda is used.

While Pazham Pori is best eaten fresh, you can store leftovers in an airtight container for up to a day. Reheat them in the microwave.

This is possible if the oil is not hot enough or if the bananas are overripe and release too much moisture during frying.

Calories 180 Kcal

Total Fat 5 g

Carbs 35 g

Protein 2 g

ESSENTIAL ITEMS

0.5 cup all-purpose flour

1 tbsp sugar

1 pinch turmeric powder

1 pinch baking soda

0.33 as required water

3 piece medium to large ripe bananas (preferably Nendram Pazham)

deep frying Oil

OPTIONAL

1 tbsp rice flour

Recipe by:

Priyanka Meena

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