Plantain fritters are a traditional snack of Kerala and I have posted the traditional version of Pazham Pori (as it is called in malayalam) earlier. Now of course I make the gluten free and grain free version using cassava flour. I actually prefer the texture of this version now more than the traditional version. Also I do not add any added sugar in this recipe since the sweetness of the ripe plantain itself is sufficient. This is more of a treat for me than a snack. I love to pair it with a vegetable smoothie or just have a couple of these after lunch or dinner. Did you know that plantains have less sugar as compared to bananas but have more starch and fiber?They are also an excellent prebiotic. I usually just steam them and have them for breakfast. I also make fried plantains occasionally and have posted recipe for fried plantains before which is so easy to make but also so yummy!
OK so talking about ripe plantains, it is important to get the ones with the right texture for this recipe. I prefer the ones which have some black markings and not very hard to touch although they feel firm upon pressing. I prefer to use the ones that are not completely black because then the fritters turn out to be too sweet and although delicious they become like dessert which I don’t care for since I don’t handle too much sugar very well unfortunately 🙁 The less ripe ones give the perfect texture as well as sweetness!
These fritters taste best warm and they don’t take much time to make so make them just before you want to serve (eat) them! Watch my video for step wise directions and tips on how to select the plantains for this recipe!
- Peel the plantains and cut each one into half horizontally. Then cut each half vertically into 2 first and then again cut each of the quarters further so that you get about ½ inch thick slices (you will get 8 pieces from 1 plantain so a total of 16 slices - watch my video to see how I do it!)
- In a large mixing bowl add the cassava flour, salt and the turmeric and then add half the water first and stir using a fork to mix and make sure there are no lumps. Then add the rest of the water till you have a slurry. This will thicken slightly upon standing so don't worry if it looks too thin.
- Heat a frying pan and add about 2 tbsp of the coconut oil. When hot, slowly dip each plantain slice into the batter and place carefully onto the pan. Don't overcrowd the pan as then you will have trouble flipping the slices. Cook for about 2 mins on medium heat and then flip and cook for another 2 mins until crispy and golden brown. Transfer to a plate. Finish frying all the slices this way. Serve warm!