Crispy Pazham Pori (Kerala Banana Fritters)

Ingredients

• Refined flour (maida) - 2 cup
• Ripe plantain (nenthra pazham) - 2 whole
• Sugar - 2 tbsp
• Salt - 1 pinch
• Water
• Coconut oil
• Turmeric powder or yellow food color - 1 pinch

Instructions

1. 1Peel the plantains, cut each plantain into 2 halves, then slit each half into 4 pieces so you have evenly sized fritter portions.
2. 2In a large bowl, combine 2 cups refined flour, 2 tbsp sugar, 1 pinch salt and 1 pinch turmeric powder or yellow food color; gradually add water while whisking until the mixture forms a thick batter that will coat the banana pieces.
3. 3Heat enough coconut oil in a deep pan for shallow to medium-deep frying. When the oil is hot, test by dropping a little batter—if it sizzles and rises, it is ready.
4. 4Dip each banana piece into the batter, letting any excess drip off, then gently lower the piece into the hot oil. Work in batches so the oil temperature stays steady.
5. 5Deep-fry the fritters, turning them as needed, until both sides are golden in color and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
6. 6Serve the pazham pori hot with a cup of tea.