The very name sounds lip-smacking and makes me feel hungry! We used to have this for an evening snack when we got back from school. My sister and I would play the guessing game, as we travelled back from school, so whoever guessed the right evening snack, for the day, would get double the share. These banana fritters were a favourite during our birthday parties for friends. I now enjoy seeing my daughter lip-smacking this very same snack. At times I serve it with wheat dosas(roll the banana fritters in the dosa) for breakfast too!
This is a common snack item in most Anglo-Indian homes. In Kerala this item is prepared with the deep yellow thick-fleshy bananas and is called “Pazham Pori or Ethakka Appam” – the batter for this is prepared minus the egg. This is also a favourite snack of all times.
In the recipe ‘banana fritters’ the sweet taste of the banana touches your taste buds when you bite into the fritters. The sugar coating of the banana melts giving way to the sweetness hidden inside. The egg and milk combination gives this snack a fluffy look and soft texture. While frying the batter-dipped bananas try and ensure that the bananas do not break-up, as it is the whole fried bananas that give the snack a lovely appeal.
- 1 cup plain flour (sifted)
- 1 egg, beaten
- 1 cup boiled milk
- 4 ripe bananas, halved lengthways
- 1 cup oil
- ½ cup castor sugar
- Place flour in a bowl, make a well in the centre of the flour, and pour in beaten egg.
- Blend the egg with the flour, a little at a time, by stirring in gradually, increasing circles from the centre.
- When almost blended, stir in milk, gradually, to form a smooth batter. Allow to stand for 30 minutes. (Alternatively, combine flour, eggs and milk in blender or food processor, blend until smooth).
- Heat oil in a frying pan over moderate heat, dip bananas in the batter and deep fry until golden brown. Remove, drain on absorbent paper and roll in castor sugar.
- Serve for breakfast/evening snack or enjoy it as a dessert.
Preparation Time: 25 minutes