Name: Pazham Pori (Kerala Banana Fritters)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian (Kerala)
Ingredients: 2 ripe Kerala bananas (nendran/ethapazham); 1 cup all-purpose flour; 2 tablespoons rice flour; 2 tablespoons sugar (adjust to taste); 1/4 teaspoon turmeric powder; A pinch of salt; 1/2 teaspoon cumin seeds (optional); Water, as needed to make batter; Coconut oil or vegetable oil, for deep frying

Golden, crisp, and deeply nostalgic, Pazham Pori (Kerala Banana Fritters) is a cherished snack straight from Kerala’s kitchens. These banana fritters are made by dipping slices of ripe nendran bananas in a lightly sweetened batter, then frying them to a rich golden perfection. It’s the kind of treat I turn to when I want comfort, warmth, and a taste of home in every bite.

Why You’ll Love This Recipe

I love how simple and satisfying this recipe is. It doesn’t need fancy ingredients, just ripe bananas and a few pantry staples. Every bite delivers a crispy outside and a soft, warm banana inside. Whether it’s raining outside or I just want something to go with my evening tea, Pazham Pori always hits the spot. It’s also completely plant-based and works beautifully as a dessert or snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ripe Kerala bananas (ethapazham / nendran)

1 cup all-purpose flour

2 tablespoons rice flour

2 tablespoons sugar (adjust to taste)

1/4 teaspoon turmeric powder (for color)

A pinch of salt

1/2 teaspoon cumin seeds (optional, traditional)

Water, as needed to make batter

Coconut oil or vegetable oil, for deep frying

Directions

I start by peeling the bananas and slicing them lengthwise into thin strips — usually 2 to 3 pieces per banana depending on size.

In a mixing bowl, I combine the all-purpose flour, rice flour, sugar, turmeric, salt, and cumin seeds if I’m using them.

I add water gradually while whisking to form a smooth, slightly thick batter without any lumps.

Then I heat oil in a deep frying pan over medium heat.

I dip each banana slice into the batter, making sure it’s well coated.

One by one, I gently drop the slices into the hot oil and fry them until golden and crispy, flipping once to cook both sides evenly.

Once done, I remove them and drain on paper towels.

I always serve them hot with a cup of tea or coffee — it’s the classic Kerala-style snack I grew up loving.

Servings and timing

Servings: 4 servings

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Calories per serving: 180 kcal (approximate)

Variations

I sometimes skip the cumin seeds for a more neutral flavor, especially if I’m serving this to kids.

For a slightly more indulgent treat, I’ve tried adding a pinch of cardamom powder to the batter. It adds a lovely fragrance.

If I want a gluten-free version, I replace the all-purpose flour with chickpea flour or a gluten-free flour blend.

For an extra crispy coating, I add a bit more rice flour.

Storage/Reheating

Pazham Pori is best enjoyed fresh and hot, right after frying. But if I ever have leftovers:

Storage: I keep them in an airtight container at room temperature for up to 1 day.

Reheating: I reheat them in a toaster oven or on a skillet — this helps bring back some of the crispiness. I avoid the microwave since it tends to make them soggy.

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FAQs

What type of banana should I use for Pazham Pori?

I always use ripe nendran bananas (also known as Kerala bananas or ethapazham). Their firm texture and natural sweetness are perfect for this recipe.

Can I use regular bananas instead of Kerala bananas?

While I’ve tried it with regular bananas like Cavendish, the texture and flavor just aren’t the same. Nendran is thicker and holds up better when fried.

Is it necessary to use rice flour?

I like adding rice flour for an extra crisp texture, but it’s not mandatory. If I skip it, the fritters still turn out great — just a bit softer.

Can I make the batter ahead of time?

I prefer making the batter fresh just before frying. If I prepare it too early, it can thicken over time. But if needed, I refrigerate it for a few hours and whisk again before using.

Why is turmeric added to the batter?

I add just a pinch of turmeric mainly for that golden color. It doesn’t affect the taste much but gives the fritters their signature look.

Conclusion

Pazham Pori is one of those timeless recipes that I keep coming back to. With minimal ingredients and maximum flavor, it’s a snack that brings joy to everyday moments. Whether I’m reminiscing about Kerala or just craving something cozy and sweet, these banana fritters never disappoint.

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