Banana and Coconut Fritters (Pazham Pori Islander Style)
Ripe bananas dipped in a sweetened rice-flour batter and deep-fried until golden, a favourite evening tea-time snack.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 200 kcal
Equipment
- •Mixing bowl
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 7 g
- carbs
- 34 g
- fibre
- 2 g
- protein
- 2 g
- calories
- 200 kcal
Instructions
- 1
Whisk the all-purpose flour, rice flour, sugar, and turmeric with water. Mix into a smooth, medium-thick batter.
- 2
Heat coconut oil in a deep pan until it is moderately hot.
- 3
Dip each banana half into the batter. Coat the banana completely.
- 4
Slide the coated banana gently into the hot oil.
- 5
Fry for 3–4 minutes, turning once. Cook until both sides turn golden brown.
- 6
Drain the fritters on paper towels.
- 7
Serve warm, ideally with a cup of hot black tea.
Chef's tips
Use fully ripe, slightly firm bananas so they hold their shape during frying. Overripe bananas can turn mushy inside the batter.
Ingredient substitutions
- nendran bananas → any ripe plantain
Storage
Best eaten fresh on the day of frying.
Reheating
Reheat briefly in an oven or air fryer to restore crispness.
Common mistakes to avoid
- •Frying at too low a temperature, which causes the fritters to soak up excess oil.
Serving suggestions
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