Pazham pori – Plaintain fritters

Pazham Pori (battered, deep-fried plantains) 01
Serves 4


For the batter:

  • 100g plain flour
  • 25g rice flour
  • 50g cane sugar
  • a pinch of ground turmeric
  • 3-4 tbsp sparkling water

For the fritters:

  • coconut oil, for deep-frying
  • 2 plantains, just turning yellow, quartered

To garnish:

  • 1 tbsp runny honey
  • 2 tsp desiccated coconut, toasted
  • a pinch of ground cinnamon


In a large bowl, combine all the dry ingredients for the batter. Mix well then slowly add just enough sparkling water for a thick batter with a coating consistency.

In a large, deep saucepan, heat coconut oil for deep-frying to 180°C. Dip the plantain quarters in the batter, then carefully add to the hot oil and fry for 2 minutes until the batter is golden-brown.

Drain the fritters on kitchen paper and serve hot, drizzled with honey and sprinkled with coconut and cinnamon.

Recipe courtesy of Kanthi Thamma, head chef and co-owner of the Curry Leaf Cafe

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