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.
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
Read MoreIn 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.
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.
In a frying pan or kadai, heat oil for deep frying over medium heat.
Dip each banana slice into the batter, ensuring it is well-coated. Gently slide the coated slices into the hot oil.
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.
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.
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.
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