Indian Plantain Fritters – Pazham Pori

Enjoy these delicious and crispy Kerala-style Plantain Fritters made with plantains dipped in savory batter and fried to a crisp fritter.

What is Pazham Pori – Kerala Plantain Fritters?

Pazham Pori is a cherished snack in Kerala, India where ripe plantain slices are dipped in a sweet batter of all-purpose flour, rice flour, sugar, cardamom powder, and salt. Then deep-fried to golden crisp. The ripe plantain contributes natural sweetness, creating a combination of a crispy exterior and a soft, sweet center. Often served hot with tea or Chai, Pazham Pori is a popular street food and a festive treat during occasions like Onam. This simple yet flavorful snack showcases the rich taste of ripe plantains, making it a favorite among locals and tourists alike.

I could eat these golden fried fritters all day, everyday. I often associate these delicious snacks to my childhood and the monsoon. Pazham Pori has a unique association with the monsoon season in Kerala. It is a popular comfort food enjoyed during rainy days, with everyone relishing the crispy fritters alongside a cup of hot Chai. The sound of raindrops, the aroma of Pazham Pori frying in kitchens, and the cozy ambiance create a perfect setting for this beloved snack that adds joy to the rainy season in God’s Own Country.

In Kerala, Pazham Pori is not only enjoyed as a delicious snack but is also considered a symbol of hospitality. It is common for hosts to serve freshly prepared Pazham Pori to guests, showcasing the warm and welcoming nature of the Kerala culture. The aroma of these sweet plantain fritters frying in homes is often associated with hospitality and festivities, making Pazham Pori more than just a tasty treat—it’s a cultural tradition that brings people together.

Plantains and Bananas

Bananas: Bananas are renowned for their sweet taste, making them a popular choice for snacking, desserts, and smoothies. They can be enjoyed at different ripeness stages, with the sweetness intensifying as they mature. Bananas are versatile, finding their place in both sweet and savory preparations. Their soft and creamy texture when ripe makes them ideal for raw consumption. Typically consumed when fully ripe with a yellow skin, some individuals prefer slightly green bananas for a firmer texture, while those with brown spots offer a sweeter taste. In the culinary realm, bananas shine in various applications, including baking, smoothies, and desserts, showcasing their adaptability and widespread appeal.

Plantains: In contrast, plantains bring a starchy taste and less sweetness than bananas to the table. Commonly utilized in savory dishes, they hold a prominent role in tropical cuisines, particularly in Latin American, African, and Southeast Asian culinary traditions. Unlike bananas, plantains are typically cooked before consumption, whether fried, baked, or boiled. Their diverse ripeness stages play a crucial role in their culinary applications, with green plantains adding starchiness to savory dishes and yellow or black plantains offering a sweeter note for desserts. The larger size, thicker skin, and firmer texture distinguish plantains from their smaller, softer banana counterparts, emphasizing their unique attributes in the culinary world.

Plantain Fritters/Pazham Pori Batter

The key to perfecting this delightful treat lies in crafting the ideal batter.

Flour Base: The foundation of the Pazham Pori batter is made with a combination of All-Purpose Flour and Rice Flour. This duo forms the essential base, ensuring the perfect balance of crispiness and lightness in each fritter.

Aromatic Blend: This includes 1/8 teaspoon each of Baking Soda, Salt, and Turmeric Powder, contributing to the batter’s leavening, seasoning, and color. Additionally, 1 teaspoon of Black Sesame Seeds gives a delightful aroma, enhancing the overall sensory experience.

Sweetening Agent: Granulated Sugar acts as the sweetening agent, this element adds the touch of sweetness, along with the savory notes and creating a well-balanced Pazham Pori batter.

Ingredients and Substitute

Main Ingredients:
– 2 ripe and sweet plantains

Batter:
– 1 cup all-purpose flour – Substitute: whole wheat flour or gluten-free flour blend
– 1/4 cup rice flour – Substitute: cornstarch, potato starch, or tapioca starch
– 3/4 cup water – Adjust as needed
– 1/8 teaspoon baking soda – Substitute: baking powder
– 1/8 teaspoon salt
– 1/8 teaspoon turmeric powder – Optional; Substitute: ground cumin or paprika
– 1 teaspoon black sesame seeds – Substitute: white sesame seeds or omit
– 3 tablespoons granulated sugar – Substitute with non-refined sugar

Deep Frying:
– Any neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.

Note:
– Adjust the water quantity in the batter to achieve the desired consistency.

Steps to make Pazham Pori/Plantain Fritters

1. Prepare Plantains:
   • Slice plantains into thin, long strips and set aside.

1. Prepare Batter:
   • In a mixing bowl, combine APF, rice flour, baking soda, salt, ground turmeric, sesame seeds, and sugar.

1. Stir well to ensure even distribution of dry ingredients. Slowly add water to the mixture, stirring continuously until you achieve a thick, smooth batter that coats the back of a spoon.

1. Frying Process:
   • Heat oil in a frying pan slightly higher than medium heat. Do a heat test by dropping in a few droplets of the batter.

1. Once the oil is hot, dip banana slices into the batter, ensuring they are well coated, and carefully slide them into the hot oil.

1. Avoid overcrowding the pan; fry a maximum of three banana slices at a time.
   • Fry Pazham Pori until golden brown and crispy on all sides.
   • Use a slotted spoon to remove them from the oil.
2. Drain Pazham Pori on a kitchen towel to remove excess oil.

1. Serve hot, perfect for tea-time snacks or festive occasions. Enjoy these delicious and crispy plantain fritters!

Tips

1. Opt for as ripe plantains as possible since they will have a sturdy texture and provide natural sweetness.
2. Ensure a smooth, lump-free batter with a pancake batter-like consistency. Adjust the water content to achieve the desired thickness.
3. Depending on the sweetness of the plantains, adjust the sugar in the batter. Reduce or omit sugar if the plantains are exceptionally sweet.
4. Heat the oil to the right temperature—hot but not smoking. Overly hot oil can result in uneven cooking, browning the exterior while leaving the inside undercooked.
5. Dip each plantain slice into the batter, ensuring even coating on all sides for consistent flavor and texture.
6. Fry in batches to prevent overcrowding in the pan, allowing each piece sufficient space for even cooking.
7. Fry until the plantain slices achieve a golden brown color, ensuring a crispy exterior and perfectly cooked interior.
8. Use a slotted spoon to remove Pazham Pori from the oil. Drain excess oil by placing them on a paper towel-lined plate.
9. Serve Pazham Pori immediately to retain its crispiness. It is best enjoyed hot and fresh.
10. Enhance the flavor by experimenting with a pinch of baking soda for extra crispiness. Sprinkle powdered sugar or chaat masala for additional taste.
11. Enjoy Pazham Pori as a snack with tea or coffee, or pair it with coconut chutney for a delightful combination.

Leftover batter?

Don’t toss away extra pancake, waffle, or cake batter! Instead, get creative with it. Pour it into muffin tins for quick treats. Make savory fritters by adding veggies to pancake or waffle batter. Thin it for delicate crepes filled with Nutella or fruits. Turn leftover cake batter into cute cake pops with chocolate coating. On the savory side, use the batter for quiche or pies, creating tasty custards with your favorite ingredients. Embrace the kitchen fun, and never run out of tasty options. You can also use the batter to make other tea time snacks – Vegetable Pancakes.

Storing and Freezing Plantain Fritters

Storing Pazham Pori:

To keep Pazham Pori crispy, let them cool completely before storing. Put them in a container with parchment paper between layers to prevent sticking. Store in a cool, dry place, but try to eat them within a day or two for the best taste.

Freezing Pazham Pori Batter:

If you have leftover batter, let it come to room temperature. Put it in a container or a freezer bag, leaving space for expansion. Label with the date and freeze for up to a month. Thaw in the refrigerator, stir well, and use. Fresh Pazham Pori is best, but freezing batter is an option.

Check out my other fritter recipes:

1. Beetroot Chickpea Fritters
2. Spicy Kohlrabi Fritters
3. Vada Pav