Course Appetizer, crunchy, Party Food, Snack, sweet
Cuisine Indian
Servings 8pieces
Ingredients
Nendran Banana-4
Oil for frying
For filling
Grated coconut-1/2 cup
Flattened rice-1/2 cup
Sugar-2 tsp
Cardamom powder-1/2 tsp
For coating
All-purpose flour/Maida-1 cup
Rice flour-1 tbsp
Sugar-1/2 tsp
Salt as needed
Turmeric powder-1/4 tsp
Water as required
Baking soda a pinch
Instructions
For the filling
Add sugar in a clean pan.
Add coconut and cook in low heat.
Add cardamom powder and mix well.
Now add the washed flattened rice and mix well until everything blends together.
This mixture does not need to cook longer. Give some nice stirs and keep the filling aside to cool down.
Preparing the banana
Peel the skin of the bananas. Cut each banana into two pieces.
Make a slit in one side of the banana. And give another slit and cut 1/4 of the banana by leaving 3/4 of the banana intact.
Take out the cut part. Fill the banana with the filling.Make sure not to overstuff the banana otherwise the filling will come out while frying the bananas.
Now cover the banana with the cut piece and keep aside.
Do the same and prepare all the bananas to make the frying process easier.
For the batter
Add all-purpose flour/Maida in a bowl.
Add rice flour and mix well.
Now add sugar, salt and turmeric powder.
Add enough water and make a thick batter to coat the bananas.
Add baking soda and mix thoroghly.
Frying
Heat oil in a pan/Kadai.
When the oil is hot keep the heat in medium. Now dip the stuffed banana in the batter and ensure all the sides are covered with batter.
Place the banana in the oil carefully.
Turn after few minutes and cook all the sides.
Drain and take out the bananas once all the sides are golden brown.
Keep them in an absorbing paper to absorb if there is any excess oil is their.
Serve the stuffed banana fritters/pazham nirachathu with hot ginger tea to enjoy the evening.
Notes
After placing the banana in the oil do not rush and turn it. Leave it for some time and turn and cook. Otherwise, the batter will not stick on banana properly.
Don't use overripe bananas as they tend to become mushy and will not hold the shape.
Stuffing will be very hard if the bananas are overripe.
Jaggery can be used to replace the sugar.
Cook the banana in a medium flame to get the even colour on all sides.