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Loading...A beloved tea-time treat from Kerala, these golden fritters feature ripe bananas cloaked in a lightly spiced, crispy flour batter. They come together in minutes and are best enjoyed hot, when the crust shatters into delicate shards around the sweet, melting fruit inside.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 servings (about 12-16 fritters)
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 16 gFat
- 2.5 gSaturated Fat
- 50 gCarbs
- 3 gFiber
- 18 gSugar
- 4 gProtein
- 80 mgSodium
- 380 mgPotassium
- 25 mgCalcium
- 1.5 mgIron
- 10 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the fritters
- 4 ripe firm bananas (nendran or ethapazham, or firm yellow plantains), peeled
- 1 cup all-purpose flour (maida)
- 2 tablespoons rice flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon turmeric powder
- Pinch of salt
- 3/4 cup water, plus more as needed
- Oil, for deep frying
To serve
- Extra sugar or honey, for dusting (optional)
- Hot chai or filter coffee
Directions
- Slice each peeled banana lengthwise into 3 or 4 even strips, then halve crosswise so each piece is roughly 3 inches long.
- In a wide bowl, whisk together the all-purpose flour, rice flour, sugar, cardamom, turmeric, and salt. Slowly pour in 3/4 cup water, whisking to form a smooth, thick batter that coats the back of a spoon; add a tablespoon more water if too heavy.
- Heat about 2 inches of oil in a deep pan to 350°F (175°C). Test by dropping a small bit of batter; it should rise within a few seconds surrounded by gentle bubbles.
- Pat the banana pieces dry with a paper towel, then dip each piece into the batter, turning to coat evenly. Lift with a fork or tongs, letting excess drip back into the bowl.
- Carefully lower 4 or 5 battered pieces into the hot oil. Fry for 2 to 3 minutes per side, turning once, until deep golden and crisp. Do not crowd the pan.
- Transfer fried fritters to a paper towel–lined plate to drain for 30 seconds. Repeat with remaining banana pieces, keeping finished fritters warm in a low oven.
- Serve immediately, dusted with a little extra sugar if desired, alongside hot chai.
Cook’s Notes
- Choose bananas that are yellow with just a few brown speckles; overly soft bananas fall apart in the batter.
- Rice flour is key for crispness; do not skip it or the crust will turn soft as it cools.
- Keep oil temperature steady at 325-350°F; oil that is too cool makes greasy fritters, while oil that is too hot burns the coating before the banana warms through.
- For an extra-rich batter, swap half the water for thin coconut milk.
- Eat within 10 minutes of frying for the best contrast between crackly crust and molten fruit.
