Banana flower fritters

Name: Banana flower fritters
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 30 banana florets; 2 tbsp rice flour; 1 1/2 cup besan flour; 1 pinch asafoetida powder; 1 tsp pepper powder; 1 tsp cumin powder; 1 tsp dried ginger powder; 1 tsp caraway seeds (ajwan); 1 tsp chili powder; 1/4 tsp baking soda; 1/2 tsp turmeric powder; 1/2 tsp kashmiri chili powder; 1/2 cup cilantro, finely chopped; 1/2 cup curry leaves, finely chopped; as per taste Salt; As Required Peanut oil for deep frying

Lakshmi Sridharan Ph D @cook_19872338

USA

#sc2 Call it pakora, fritters, or bajji by any name you like, it is very popular snack. Easy to make and tasty. Banana flowers are excellent source of fibers, vitamins and minerals. Crispy fritters are made with banana flowers, cilantro. Curry leaves, spice powders ,chick pea flour and deep fried in peanut oil.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

25 to 30 mins

5 servings

30banana florets
2 tbsp rice flour
1 1/2 cup besan flour
1 pinchasafoetida powder
1 tsppepper powder
1 tspcumin powder
1 tspdried ginger powder
1 tspcaraway seeds (ajwan)
1 tspchili powder
1/4 tspbaking soda
1/2 tspturmeric powder
1/2 tspkashmiri chili powder
1/2 cupcilantro, finely chopped
1/2 cupcurry leaves, finely chopped
as per tasteSalt
As RequiredPeanut oil for deep frying

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Steps

25 to 30 mins

1

Make a checklist. Keep all required ingredients close by
2

Make a checklist. Keep all required ingredients close by
3

Use the innermost flowers as shown in the picture. Remove the central sterile stalk
In a bowl soak the florets in 2c of buttermilk. It would remove the bitterness
In a bowl combine flours, salt, spice powders, chopped cilantro, curry leaves etc. Use your fingers for mixing. Add water little by little to get a batter of right consistency. Not too thick or watery. When you dip the florets in the batter, it should coat the florets uniformly.
4

In medium high heat, heat enough oil in a kadai; when the oil is hot enough for frying, test it by dropping a little batter. Bubbles will surface. Remove the florets from the buttermilk one by one, dip in the batter, coat them evenly and drop one by one in the hot oil. Bubbles will surface; with the spatula or a spoon, I pour hot oil in the kadai over the fritters for uniform frying. Keep turning with the spatula. When the fritters turns crispy and golden brown, remove from the kadai.
5

When you break the fritter, you can easily find out whether it is fully cooked or not. Adjust the frying time accordingly. Remove excess oil from the surface of the fritters by placing them on a paper towel.
Transfer the fritters to a serving bowl, plate or banana leaf as they do in South India. You may serve them with Chutni or ketchup. Bon Appétit

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Lakshmi Sridharan Ph D @cook_19872338

on April 15, 2022 23:04

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography