Pan-Fried Kerala Banana/Plantain Fritters

 


Kerala Banana/Plantain Fritters are traditional deep fried snacks served in the southern part of India, mostly in Kerala and Karnataka states.  I have pan fried them with less oil for a healthier and tastier option. Crisp on the outside and soft on the inside, these sweet and salty plantain fritters are ideal as a snack or as we relish it, during lunch with rice and dal.

Kerala plantains or bananas are called “Nendra Pazham” in the southern part of India. They are bigger than normal bananas and much sweeter when ripe. Whenever my husband comes across this variety in shops owned by people from Kerala, he has to buy them.

We love the tropical flavor of this plantain; much different from the regular bananas. Raw plantains are made into this delightful chips; they are peeled, sliced into thins rounds and then deep fried to a crispy, crunchy texture. These salty banana chips are one of my favorites!! Kerala banana chips are known all over and much in demand by Indians all over!

Once ripe, they can be made into a halwa; Kerala banana halwa is to die for! Ripe bananas are mashed and cooked with lots of sugar and ghee to form a thick, black gel like halwa. These are set in large flat pans and once cool, cut into small pieces and enjoyed. They stay good for months!

Every south Indian household, especially the ones from Kerala or Karnataka, will almost have this halwa in their pantry (either store bought or homemade).

Our favorite is making banana gulab jamuns with them! I peel and slice the ripe plantain (it must be just ripe), deep fry them in ghee (clarified butter) and soak them in cardamom laced sugar syrup. Mmmm, you must try these; you can find the recipe here.

Another favorite is fritters, a popular street food in Kerala, deep fried; dipped in a chickpea batter and fried called “Kela Phodi” in Konkani, and called “Pazham Pori” in Kerala; but they use rice flour; or pan fried, our family favorite way to enjoy them! Less greasy and tastier without all that batter coating it, eaten hot off the griddle, it is crispy on the outside and soft and sweet on the inside. Addition of a little salt gives it a lovely sweet and salty taste!

Actually, I had no plans to put the recipe of these pan-fried version of plantain fritters in my blog, but when I remembered how tasty and easy these fritters were to make and amazingly tasty, , I decided to share this easy and quick recipe with all of you. Hope you will enjoy making and eating these as much as we do!

So, the next time you come across this variety of plantain, do try these amazingly easy to make, yet astoundingly tasty pan fried banana fritters. If you cannot get this variety, do try making them with the regular bananas; although you will not get the same flavor, it is still a great way to enjoy roasted bananas in a vegan and gluten-free way!

 


Pan-Fried Kerala Banana Fritters
Serves 3
Super delicious crispy on the outside and soft on the inside pan-fried sweet Kerala banana/plantain fritters; vegan and gluten free!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
220 calories
53 g
0 g
1 g
3 g
0 g
165 g
788 g
17 g
0 g
0 g
Nutrition Facts
Serving Size
165g
Servings
3
Amount Per Serving
Calories 220
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 788mg
33%
Total Carbohydrates 53g
18%
Dietary Fiber 4g
17%
Sugars 17g
Protein 3g
Vitamin A
7%
Vitamin C
20%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large ripe Malabar or Kerala bananas
  2. 1 tsp salt
  3. 1 tsp red chilli powder/cayenne powder
  4. 1/4 tsp hing/asafetida (optional)
  5. ½ cup rice flour for dusting or coating
Instructions
  1. Wash, peel and cut banana horizontally to make two halves.
  2. Now, slice each half into 3 slices vertically to make 6 pieces of each banana.
  3. Place the chopped banana in a bowl and sprinkle salt over them; toss well to coat. Keep aside for 5 minutes.
  4. Next, sprinkle red chilli powder and hing over the banana pieces and toss again.
  5. Place rice flour in a plate or large flat bowl.
  6. Heat a large and flat pancake or dosa griddle (preferrably iron griddle) on high heat.
  7. Once hot, drizzle 1 to 2 tsp of oil all over the pan.
  8. Dredge each piece of banana in the rice flour to coat evenly and place on the hot griddle.
  9. Spoon more oil over, reduce heat and cook covered for 2 to 3 minutes on medium high, taking care to see that the pieces are not getting burnt underneath.
  10. When golden brown on one side, turn over with a spatula or pan cake turner and roast the other side too; add more oil if needed.
  11. When the banana turns crisp and golden brown on both sides and the fruit has cooked just until tender, remove and serve hot.
  12. Crisp on the outside and soft inside, they are ideal for snack time; we normally have it with lunch with rice and dal.
Notes
  1. These pan-roasted fritters are normally made with ripe Kerala or Malabar bananas or plantains; if they are not available in your area, use regular ripe bananas.
beta
calories
220
fat
1g
protein
3g
carbs
53g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Pan-Fried Kerala Banana or Plantain Fritters:

  • Wash, peel and cut banana horizontally to make two horizontal halves.
  • Now, slice each half into 3 slices vertically to make 6 pieces of each banana.

  • Place the chopped banana in a bowl and sprinkle salt over them; toss well to coat. Keep aside for 5 minutes.
  • Next, sprinkle red chilli powder and hing over the banana pieces and toss again.

  • Place rice flour in a plate or large flat bowl.

  • Heat a large and flat pancake or dosa griddle on high heat.
  • Once hot, drizzle 1 to 2 tsp of oil all over the pan.
  • Dredge each piece of banana in the rice flour to coat evenly and place on the hot griddle.

  • Spoon more oil over, reduce heat and cook, covered, for 2 to 3 minutes on medium high, taking care to see that the pieces are not getting burnt underneath.
  • When golden brown on one side, turn over with a spatula or pan cake turner and roast the other side too; add more oil if needed.

  • When the banana turns crisp and golden brown on both sides and the fruit has cooked just until tender, remove and serve hot.

  • Crisp on the outside and soft inside, they are ideal for snack time; we normally have it for lunch with rice and dal.
  • Enjoy!!!

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8 comments

    • curryandvanilla says:

      Thanks Jagruti 🙂 You are missing a delectable snack; you must try this soon!!! You will love it..thanks for stopping by 🙂 🙂

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