Photo courtesy: My friend Arya.
This is a special snack/ fritters of Kerala with ripe banana known as ethappazham (nendrampazham). It is also called as Ethekkappam and a perfect teatime snack. When deep fried in coconut oil, this gives the authentic taste. A spoon of jeera or ajwain and cardamom powder are also added to the batter. But, I do not use those in the batter as I prefer to have the snack with the wholesome aroma of ethappazham.
Ethappazham / Nendram pazham - 1 (ripe)
Coconut oil - to deep fry
For the batter:
Maida - 1 cup
Rice flour - 1 tbsp.(optional)
Sugar - 1/2 tsp.
Cooking soda - a pinch (optional) I do not use this.
Turmeric powder- a pinch OR yellow food colour - a pinch.
Salt - a pinch
Select ripe nendrampazhams. Peel the skin and half it horizontally. Then cut vertically to thick slices.
Prepare a batter with the items given in "for the batter".The batter should be slightly thick. It should not be too watery because the bananas slip from the hand as it is ripe.
Heat coconut oil in a kadai . Dip the sliced nendrampazhams in the batter and deep fry to golden brown colour. Serve piping hot with tea.
More sugar browns the fritters.
If the batter is watery it will be too oily.Ensure a semi-thick consistency of the batter.
If you want it crispy, you can add a little more rice flour, but the snack tastes better when chewy.