Best Ethakkappam Recipe Online
Updated: Aug 14
In every Malayalee household, tea time is highly revered. It's the time in the middle of the afternoon when everyone is getting a little peckish and is looking forward to sipping chai and enjoying a detectable array of snacks. Ethakkappam recipe online fritters are a classic snack that can be enjoyed any time of day- fried ripe bananas in a crispy fried batter alongside a piping hot cup of tea, what's not to love? Every household in Kerala has its own recipe and version of this treat so I'm sharing my mother's version which is the one I grew up eating.
Ethakka or plantains are usually larger and tougher than bananas, with much thicker skin. Plantain fritters are made out of a special variety of plantain called “Nendrapazham” which are starchy, tough, and not very sweet, but are a highly nutritious and good source of potassium and vitamins A & C. Since they are not enjoyable to eat raw, they need to be cooked to get the best flavour and the riper they get, the sweeter it will taste. Ideally, for this recipe, you will use plantains that are ripe but not overly ripe. If you don't have plantains, you can use regular bananas but the taste will not be the same.
Etakkappam/Pazam Poori/Banana Fritters
Prep time: 15 minutes
Cook time: 15 minutes
Plantains: 4, ripe
All-purpose flour: 1 1/2 cup
Sugar: 2 Tbsp
Salt: a pinch
Rice flour: 1 heaped Tbsp
Water to mix
Oil to fry: canola/sunflower oil
1. Cut the ends off the plantains, peel, and cut into half. Take each half and run the knife through it length-wise, slicing into three long pieces.
2. Put the all-purpose flour into a bowl and add the rice flour, sugar and pinch of salt. Add the water gradually and make a smooth paste that can coat the back of a spoon.
3. Heat the oil for deep frying in a kadai or deep pan. Once the oil is hot, dip each of the plantain slices in the batter, coating it well, and deep fry until golden brown, turning over once or twice.
4. Serve fresh with a warm cup of chai and enjoy!
Here's a short video showing how it's done: