Plantain fritters/Ethakappam

Kerala snacks or ‘Naalumani Palahaaram’ is in itself an exclusive meal in Kerala as there is so much variety among that itself. One of my absolute favourites among those is Pazham Pori or Ethakkapam or Plantain fritters. I can easily hog down a plate of this if left in front of me without any hiccups and that explains my love for these beauties. 

In Kerala after lunch and before dinner, Tea time between 4 and 6 pm calls for another short but elaborately filled with special snacks such as Pazhampori, Vada, Cutlet, Puffs, Unniyappam etc which are grouped and referred to as ‘Naalumani Palahaaram’ or Tea time snacks. 

We personally don’t follow this routine after shifting to Uk but during my college days in Ludhiana we used to all run to the Malayali canteen to grab these snacks. Sometimes even Maggi used to be a regular thing during such breaks for tea. I remember this also as a bonding time for all after lectures by the end of the day. 

Pazham Pori or Ethakkapam is also sold at most bakeries and road side tea stalls in Kerala but the best is often the ones made at home. My personal favourite is the ones made by Amma after all we all love what our Moms make the best even though we have it from so many other places too. 

Pazham Pori is usually made by slicing ripe Plantains or Ethakka into thin slices and then coating it in a batter made of Maida, sugar and water. This is then deep fried in coconut oil and served hot. 

Here goes the recipe for the same. 

RECIPE

Banana – 3 big sliced into half and then each half sliced longitudinally into 2 to 3 pieces (total 15 to 18 pieces) 

For the Batter 

Maida or all purpose flour – 1/2 cup 

Sugar – 2 tbsp 

Salt – a pinch 

Water – just as much as to make this batter into a paste not too runny 

STEPS 

1. Slice the banana pieces as mentioned above 
2. Make a paste with the ingredients mentioned under the batter section 
3. Now dip each of the banana pieces into this batter and coat it well. 
4. Heat coconut oil in a kadai or round bottomed pan on medium to high heat
5. Now fry the banana sliced pieces by dipping it into the oil. 
6. When done remove it with a slotted spoon draining the excess oil into a plate lined with tissue paper or a sieved vessel 
7. Serve hot