Till date if there is something I cannot resist it has to be these golden nuggets of Ayetheka Appam/ Pazham porri ( Banana fritters). The fritters are made from the Kerala bananas called Nendran Pazham or Ayethaka.
When I had to go gluten free it dawned on me that I would not be able to eat this too as maida/apf was used in the batter. I was quite upset but then I figured that traditionally Malyalees didn’t always use all purpose flour or maida for the banana fritter batter. One of my aunts told me earlier only rice flour was available and my grandmother used just that. There it was my, loophole;)
Fun Fact : According to my parents and older relatives – Maida or all purpose flour in Kerala was called American flour or American Mavvu.
These fritters are easy to make and do not a million ingredients and they do not burn a hole in your pocket.
If you live in India – Kerala nendran bananas are available easily in South Indian states and for places like Delhi, Bombay ( Chembur should have them) and Eastern states you should get it in South Indian stores or also on Big Basket and online grocery stores.
If you live in the US or UK, Canada, Australia check for them at your Carribean or Indian stores. In London, I know East Ham, Ilford and Southhall should have stores where they are stocked. In Africa I know a similar version is made with the African plantains. South East Asia and Kerala have so many ingredients in common from coconuts to seafood so I am sure you will find plantains as well.
Now that we know where you get these beauties, here’s how to make them
Ayethaka Appam/ Banana Fritter Recipe
- Nendran Bananas – 3
- Rice flour – 1/2 cup + 1 tbsp
- Sorghum Flour (Jowar) – 1/4 cup
- Corn or Potato Starch – 1/4 cup
- Sugar – 1-2 tbsp (omit if you don’t like added sugar)
- Salt – a pinch
- Oil – To fry
- Turmeric – a pinch if you want colour but I do not use it
- Water – 3/4 cup
Peel the ripe bananas. Cut them into slices as per your choice
Prepare the batter mixing the 3 flours, salt, sugar and then add water to make sure the batter is not too thick or not too thin.
Once the banana slices are dunked in the batter, take a pan and heat the oil. Once the oil is heated, drop in slices of the battered banana.
Deep fry the bananas till golden brown. Drain excess oil and serve hot.
Trust me these are perfect for an indulgent tea break.
Note: If you cannot be bothered mixing flours, just use a commercially available all purpose gluten free flour