Pazham Pori - Mom's Ripe Plantain Fritters

Ingredients

• 1 cup all-purpose flour (you may use half wheat flour)
• 1 tablespoon rice flour
• 1 teaspoon nigella seeds (optional, but recommended)
• 1 pinch cardamom powder
• 1 pinch turmeric powder (optional)
• 3/4 to 1 cup water (more or less depending on the flour quality to make a thick batter)
• salt to taste
• 2 medium-sized ripe plantain (just-ripe but not too ripe )
• Oil to deep fry (eg. sunflower oil)

Instructions

1. 1

   batter: Mix all the ingredients of the batter to make a smooth lump-less not too thick batter. When you dunk a slice of ripe plantain, the batter should stay coated.

2. 2

   slice ripe plantains: Trim both ends of the plantains, cut in half, peel the skin and start slicing each half lengthwise a little less than a 1/4 inch. (not too thin)

3. 3

   heat oil: Heat the oil in a thick bottomed deep pot. Test the readiness of the oil by dropping a small drop of batter. if it sizzles and comes on top then it is ready to fry.

4. 4

   dunk in batter: Pick one slice from one end of it and dip it into the batter on both sides ensuring it is evenly coated. Pull out and carefully slide into the hot oil.

5. 5

   fry: Deep fry on a medium flame until both sides turn golden and you can see some spots caramelized.

6. 6

   Serve hot with a hot cup of tea!