Pazham Pori

Banana fritters, also known as Pazham Pori in Kerala cuisine, are a popular snack made with ripe bananas coated in a sweet and crispy batter. They are easy to make and are often enjoyed with tea or as a dessert. Here’s a simple recipe for banana fritters:


  • Ripe bananas: 2-3
  • All-purpose flour: 1 cup
  • Rice flour: 2 tablespoons
  • Sugar: 2-3 tablespoons (adjust according to taste)
  • Baking powder: 1/2 teaspoon
  • Pinch of salt
  • Water: approximately 1/2 cup (adjust as needed)
  • Vegetable oil: for frying


  1. Peel the ripe bananas and cut them into halves or quarters, depending on their size. Set them aside.
  2. In a mixing bowl, combine all-purpose flour, rice flour, sugar, baking powder, and a pinch of salt. Mix well to combine the dry ingredients.
  3. Gradually add water to the dry mixture and whisk until you achieve a smooth and thick batter. The consistency should be thick enough to coat the bananas but still easily pourable.
  4. Heat vegetable oil in a deep pan or skillet over medium heat. The oil should be deep enough to fully immerse the banana slices.
  5. Dip each banana slice into the batter, ensuring it is well coated. Allow any excess batter to drip off.
  6. Carefully place the coated banana slices into the hot oil and fry them until they turn golden brown and crispy. Fry them in batches, making sure not to overcrowd the pan.
  7. Once the fritters are cooked, remove them from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
  8. Repeat the frying process with the remaining banana slices.
  9. Serve the banana fritters hot. They can be enjoyed on their own or with a sprinkle of powdered sugar, a drizzle of honey, or a side of vanilla ice cream for a delightful dessert.

Banana fritters are best enjoyed fresh and warm. The ripe bananas lend a natural sweetness to the fritters, and the crispy outer coating adds a nice texture. They are a wonderful way to use overripe bananas and make for a delicious treat for any occasion.

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