Ethakka Appam

Ethakka Appam : Plantain Fritters

Plantains are quotidian in Keralite cooking. We have found ways to incorporate them in pretty much all meals : Ripe plantains as a fruit or snack, Steamed ripe-plantains for breakfast, Plantain fritters as a snack,Plantains cooked in coconut milk for dessert , Plantain Pulisseri & Pachadi with rice and the list goes on.
Plantain fritters are much sought after snack for us. The ripe plantains are thinly sliced, dipped in a sweetened flour batter and then deep fried. Here is how to go about :

Prep time : 10 min
Cooking time : 20 min
Ready in : 30 min

Ingredients:

• 3-4 Ripe Plantains
  
• 1 cup of all-purpose flour or maida
• 1 cup of water ( or maybe 1/4 cup more if needed.. the plan is to get a batter loose enough to thinly coat the plantain slices)
• 1/4 cup of sugar
• 1/8 tsp of salt
  
• a pinch of powdered cardamom (optional)
• 1 cup of cooking oil ( or just enough for deep frying the plantain slices)

You will also need: A small shallow pan & a medium bowl

Procedure:

• Peel the plantains. Cut them across in two or three. Slit each piece into 1/2" thick slices.
• In the medium bowl combine the flour, water, sugar, salt & cardamom powder. Whisk into a smooth batter
• Set the pan in medium heat and once hot, add the oil and wait till it is hot enough*.
• Dip the plantain slices in the batter, so as to cover all sides evenly and carefully immerse in the oil (I use a fork to do this.. you can use any gadget that suits you so long as you don't burn yourself in the process).
• Repeat with more slices , making sure not to overcrowd the pan ( about 3-4 slices in one go)
• Turn them over once they turn golden brown on the sides. Fry till they are evenly golden brown on both sides.
• Carefully transfer them to a plate lined with paper-towels ( to absorb the extra grease).
• Serve hot as a snack with tea or coffee :)

Lifesaver : * The fritters wont be half as fun if they are not fried at the right temperature. Here is a simple test to check if the oil is hot enough. Put a small drop of the batter in the oil. If it sinks all the way in , the oil is not hot enough. If it just floats on the surface and turns burnt right away it is too hot. Around the right temperature, it would just sizzle and gradually turn a golden brown.