Banana Fritters
An authentic snack recipe from Andaman And Nicobar Islands, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
SnackIngredients
For 4 servings
4piece Ripe bananas
100g All-purpose flour (maida)
30g Rice flour
2tbsp Sugar
0.5tsp Cardamom powder
0.25tsp Baking soda
1pinch Salt
80ml Water
400ml Oil
2tbsp Desiccated coconut
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Peel the ripe bananas and mash them thoroughly in a bowl until smooth with no large lumps.
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In a separate bowl, combine all-purpose flour, rice flour, sugar, cardamom powder, baking soda, and a pinch of salt. Mix the dry ingredients well.
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Add the mashed banana to the dry ingredients and mix together. Add water gradually to form a thick, smooth batter that coats the back of a spoon. Fold in the desiccated coconut.
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Let the batter rest for 5 minutes.
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Heat oil in a deep kadai or frying pan over medium heat until it reaches about 175°C (350°F).
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Test the oil by dropping a small amount of batter — it should rise to the surface within a few seconds.
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Using a spoon or your hands, drop rounded tablespoons of batter into the hot oil. Fry in batches of 4–5 at a time.
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Fry the fritters for 3–4 minutes, turning occasionally, until they are golden brown all over.
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Remove with a slotted spoon and drain on paper towels.
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Serve warm, dusted with powdered sugar or alongside coconut chutney.
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Chef's Tips
Use very ripe bananas with brown spots for maximum sweetness and flavour — under-ripe bananas will make the fritters starchy and bland.
Adding rice flour to the batter gives the fritters a crispier exterior.
Keep the oil temperature steady at medium heat; too hot will brown the outside before the inside cooks through.
These fritters are best eaten fresh and warm — they lose their crispness as they cool.
About This Dish
Banana Fritters is a traditional snack dish from Andaman And Nicobar Islands, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use very ripe bananas with brown spots for maximum sweetness and flavour — under-ripe bananas will make the fritters starchy and bland. - Adding rice flour to the batter gives the fritters a crispier exterior. - Keep the oil temperature steady at medium heat; too hot will brown the outside before the inside cooks through. - These fritters are best eaten fresh and warm — they lose their crispness as they cool.
Category
Snack
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy