Pazham pori – Plaintain fritters

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

INGREDIENTS

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

METHOD

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

For more inspiring and cultural recipes, pick up a copy of the December edition of Good Things magazine. To download a digital copy click here or buy in store at select Waitrose and Tesco stores, WHSmith High Street, WHSmith Travel, Wholefoods, Marks and Spencer and News on the Wharf.


Follow Good Things magazine!

Twitter: @GoodThingsUK | FacebookGoodThingsMagazine | Instagram: @GoodThingsMagazine

Share Button