Pazham pori or ethakka appam are traditional sweet plantain fritters popular in and around Kerala. Learn how to easily make this addictive tea-time snack.
You will need:
All-purpose flour - 1¼ cups
Rice flour - ¼ cup
Sugar - 1½ tbsp
Salt - ¼ tsp
Baking soda - a scant pinch (not more, see notes)
Turmeric powder - ¼ tsp (for color, optional)
Water - 1 - 1¼ cups (or as needed)
Ripe plantains - 2
Oil - to deep fry
How to:
Mix the dry ingredients together in a medium bowl. Add enough water to make a smooth, slightly thick batter. Set aside.
Peel the plantains and cut them in half. Cut each half into strips. You will be able to make 4 strips, getting 8 slices from each plantain. Alternately, you can cut the plantain into thick coins.
Take oil in a kadai or deep, thick-bottomed pan. The oil should shimmer (not smoke) before frying the fritters. Do a test by dropping some batter into it. If it rises to the top, the oil is ready.
Dip a slice of plantain in the batter to coat it on all sides and gently drop into the oil. Drop 2-3 slices if you have a biggish pan, but not more.
Fry them on medium heat till golden brown. Remove to a paper-towel lined plate to absorb excess oil. Serve hot with tea or coffee.
Notes:
1. If you do not have rice flour, simply replace it with regular flour. But the rice flour helps keep the outsides crisp. 2. Choose very ripe plantains for making pazham pori. Some folks do not add any sugar to the batter, but I like to add a little bit. 3. Do not add more baking soda, it will only make the fritters literally 'drink up' the oil. 4. Turmeric powder is entirely optional. My mom never adds any, but I do sometimes for color. 5. This batter is eggless and keeps in the refrigerator for a day if you are unable to fry them right away.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/11/17/pazham-pori-ripe-plantain-fritters/