Pazham Pori/Ethakka Appam (Fried Banana(Plantain) Fritters)
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I can’t believe it’s only been 6 days since I got back from India. Life is already back to normal, except for a bit of jetlag that hits me in the afternoon. It is almost like I never left at all. We celebrated our 12th wedding anniversary on Friday and managed to get away for the weekend. After getting back home, I even made dinner tonight. Now that everything is back to normal, I’ve started feeling guilty about not updating this blog. Since I have a few of my mom’s dishes from Kerala in the drafts, I really don’t have an excuse to postpone this any further. So, here is another Kerala delicacy – we call it Pazham Pori, I’ve heard people calling it Ethakka Appam. But no matter what they call it, everyone will agree that this is one tasty dish, especially hot off the pan.
Ripe plantains are dipped in a batter and deep fried to make these golden beauties. You can use black sesame seeds in place of (or in addition to) cumin, that makes a more dramatic presentation, we didn’t have any in the kitchen. You could also omit the turmeric powder from the recipe, my mom added that for some extra yellow color, since I said I was going to take a picture for the blog. I don’t know how the recipes where they don’t mention turmeric powder get such deep yellow color!When we tried it without turmeric, the fritters were off-white at best. Anyway, it is up to you whether you want to add it or not, doesn’t affect the taste at all. 
Ingredients
- 4 medium sized ripe plantains
- All purpose Flour (Maida) –1 cup
- Cumin – 1 tsp
- Salt to taste
- Sugar – 2 tsp
- Turmeric Powder – 1 pinch
- Water – ~1 cup
- Oil – Enough to deep fry
Method
Peel and quarter the plantains, cutting once lengthwise and then widthwise.
Make the batter by mixing the flour, salt, sugar, turmeric powder, cumin seeds and water. Add the water carefully, batter should be of a medium thick consistency, not too thick and not too runny.
Dip the sliced plantains in the batter and deep fry in hot oil till golden brown.
Remove with a slotted spoon and drain on paper towels. Serve hot.
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Category: Appetizers and Snacks, Banana, India - Kerala
i made these last weekend too
My favorite Sunday snack after a relaxing nap..love these absolutely!!
u could add alittle chilly powder and asofoetida powder to make it hot and sweet .its yummy.try it.
A snack that I can never get tired of..
Love love this, i have nev rmade them as i am the only one who likes it here, i have seen soemtims the plantain in the chinese store, maybe once i should buy them and make it even if others don’t like them in my family.
Don’t you feel happy to be here? I did, even though I had a great time in India and missed being there after I came here. Nothing like sleeping in your bed and cooking in your own kitchen.
Using ripe Banana with savory sounds good. Looks great.
I love, love, love this dish. I’ve had a couple of different versions but the one that I had last year in Kerala had a hint of cardamom flavor. The place where we stayed would serve this with masala chai in the evenings – pure heaven.
I love these, when I had these off a street in Kochi, they were golden brown, same when I made them at home.
Hi Sig and Siv,
Happy 12th Anniversary. Hope you had a relaxing time at home.
I love this snack. It’s been couple of years since I made them. Looks delicious.
CS
Happy anniversary Sig, wishing you many many more. Love plaintain fritters.
These look delicious.
Hi Sig & Siv,
Happy wedding anniversary….. 12 years of togetherness… Wow!! Wish you many many more years to come… U both make a very nice couple. Though i am a regular visitor to your blog i had never left a comment. I would just read and enjoy… I must admit that u really have a flair of the language and i absolutely enjoy your writings… Keep going Sig! U ROCK!!
Hi Sig, congrats to you both on ur 12th wedding anniverserry.. wishing you many more in the years to come…I continue to enjoy your blog,and i have become too lazy and stopped my blogging. Pazham porri is one dish my mom makes most of the time.. I avoid making deepfried stuff since the amount of oil that goes into the process scares me…my mom usually add’s a spoon or two of rice flour to make it crispy. Also some of my friends make it with wheat flour with a spoon of rice flour added to it.. that too comes out crispy and brown…not yellow.. ur looks beautiful.
Happy Anniversary Sig – 12 years is the same as us!! Big milestone
Hope you enjoyed your break.
I have had these a couple of times in friend’s places….and loved them!
Oh yum which self respecting southie doesnt love these…Though i must admit its been a while since I had them.
Congrats on ur 12 year…
Congratulations on your 12th anniversary. I just love these, mom used to make them often
Congratulations !! Have a wonderful life ahead ! Love this, my mom makes it without the flour and its just shallow fried, its really awesome…
When I had started blogging, you posted this 9th anniversary post… and I was married 9 months then
Happy anniversary both of you!
I would like a plate of these please.
Happy Annivarsary, Sig. And you’re killing me with this. Its too hot to deep fry stuff right now, but I shall make this once the rains come by.
Do you know we used wait for the “pazham poree kaaran” on our train trips as kids?
just felt like telling that i was standing right next to you @ Paramount yday..
Sig, your photo of grilled chops has been plagiarized here:
http://www.evernewrecipes.com/bakra-eid-recipes/grilled-tandoori-lamb-chops-recipe.html
Now this is familiar – it was served with tea on the house boat Aleppey! Loved it!
Congrats on the anniv!
This reminds me of my childhood days. Our Mallu family friend makes this often for us.
They are deadly…..in every sense… the amount of oil they consume!!!!
it looks so delicious
i like it
i want it
lololo
thank you for you share
I always wanted to make these out of very ripe bananas but was scared how it would turn out. I have tasted them at my friend’s but when it comes to doing it yourself….
Pic rocks!