This a variation of Keralites’ own Ethakkappam (Fried Bananas)… Here, we saute the bananas and then mash them lightly , then roll them and finally fry them.. Now as I type this, I wonder why should we make a dish complicated if there is a comparatively easier version.. May be that’s the Mallu way of doing things 🙂 .. But I can vouch for their taste… So when you have time on hand go for these fritters instead of Ethakkappam..
- Bananas (frying variety) -3
- Cashew nuts, chopped – 1 tbsp (about 10 cashews)
- Raisins – 1/2 tbsp
- Ghee – 3 tbsp
- Cardamom powder- 1/2 tsp
For the batter
- All purpose flour (Maida) – 1 cup
- Rice powder – 1 tbsp
- Egg – 1
- Sugar- 4 tbsp (can increase the amount if the bananas are not too ripe)
- Water- 1 cup
Oil – for frying
- Cut each banana into cube shaped pieces.
- Heat a non stick pan. Add 1 tbsp of ghee.
- On a low flame,saute the cashews until golden brown. Keep them aside.
- Next saute the raisins till golden. Keep them aside.
- Add 2 tbsp of ghee to the pan. Saute the banana pieces till they turn golden brown in colour. (Remember to keep the flame low)
- Lightly mash them with the back of a spoon.
- Toss the cashews and raisins back into the pan and mix everything together. Add 1/2 tsp of cardamom powder.
- Transfer the contents to a plate and allow it to cool slightly.
- Now roll them into lime sized balls.
To Make The Batter
Mix the flour and rice flour with egg and water to form a smooth batter. Add the sugar and stir well.
To Deep Fry
- Heat oil in a deep bottomed pan.
- Dip the balls into the batter.
- On a medium flame, fry them in batches and remove from fire when you get a nice golden brown colour.
Note: The banana balls can be prepared in advance and freezed for around 2 weeks. I make them in advance for Ramadan. When required , take them out of freezer and allow to thaw for around 1 hour. Then prepare the batter and fry them..