Ethaka Appam or Banana Fritters are a favourite tea time treat. We’ve eaten them while floating through the Backwaters of Kerala, and they go beautifully with chai at our favourite roadside stops. They’re a great distraction from the perils and excitement of our road trips.
No matter where we eat them, banana fritters are a favourite and we hope you like them as much as we do.
Note: Choose bananas that are ripe but not overly so.
Ethaka Appam – Banana Fritters Recipe
Yields 4 -6 servings
Prep Time 15 minutes
Cooking Time 10 minutes
Total 25 minutes
1 cup all purpose flour
¼ teaspoon salt
2 teaspoons sugar
½ teaspoon cinnamon
½ teaspoon black sesame seeds
1 cup water (more or less as needed)
4 ripe bananas
2 cups coconut oil
Mix the flour, salt, sugar, cinnamon and sesame seeds with enough water to make a batter that is fairly thick but that will coat and cling to the bananas.
Peel the bananas, cut in half and then cut each half lengthwise.
Heat the oil in a heavy pan or wok on medium-high heat. The oil should reach a temperature of 350℉.
Dip the banana pieces into the batter and then straight into the hot oil.
Deep-fry until golden brown.
Transfer to a paper towel-lined baking sheet to help remove residual fat.